I wanted to make a stew. Especially with dumplings. When I saw this recipe in the Australian’s Women’s Weekly “100 family meals” I decided to prepare it. It was delicious. Enjoy!
Ingredients for the stew:
1 kg beef steak cut into 5 cm pieces
2 tbsp flour
2 tbsp olive oil
30 g butter
2 medium onions (300 g), chopped coarsely
250 ml dry red wine
2 tbsp tomato paste
500 ml beef stock
4 sprigs fresh thyme
Preaheat oven to 180°C.
Coat beef in flour (I forgot); shake off the excess. Heat oil in large flameproof dish; cook beef until browned. Remove form dish.
Melt butter in same dish, cook onion, garlic and carrot, stirring, until vegetables soften. Add wine, cook, stirring, until liquid reduces to 1/4 cup. Return beef with paste, stock and thyme; bring to the boil.
Cover dish, transfer to oven, cook 1 and 3/4 hours.
Meanwhile, make parsley dumpling mixture.
Ingredients for parsley dumplings:
150 g self-raising flour
60 g butter
1 beaten lightly egg
1/4 cup grated parmesan
1/4 cup finely chopped fresg leaf parsley
1/3 cup drained sun-dried tomatoes in oil, finely chopped (I omitted these)
1/4 cup milk, approximately
Place flour in medium bowl, rub in butter. Stir in egg, cheese, parsley, tomato and enough milk to make s soft, sticky dough.
Remove the dish from oven. Drop level tablespoons of dumpling mixture, about 2 cm apart, onto top of stew. Cook, uncovered, about 20 minutes or until dumplings are browned lightly and cooked.
Additional info: This recipe does not call for any spices. I cannot cook without them so I just added basics like salt, pepper, paprika etc.