BEEF STEW WITH PARSLEY DUMPLINGS
COOKBOOK:Women’s Weekly - New Casseroles
I love the beef chuck roll! It’s a very flavoursome cut. This cut does not have a lot of fat which makes it very tender. I also used the black onyx beef which is a very high quality Angus beef which is used in many of the top restaurants in the world.
The dumplings could have raised a little more but in saying this, the flavour in them was just amazing
A great Winter’s dish
1k x beef chuck roll - I used black onyx, sliced
2 tablespoons plain flour
2 tablespoons olive oil
3 cloves garlic, chopped
2 carrots, peeled and chopped coarsely
2 medium onions, chopped coarsely
200g chargrilled capsicums, chopped coarsely
1 cup dry red wine
2 tablespoons tomato paste
500ml (2cups) beef stock
Salt & pepper
1 tablespoon dry thyme
2 cup self raising flour
2 eggs, lightly beaten
1/4 cup milk
1/2 cup parmesans cheese, grated
1/2 cup chopped parsley, chopped
1/2 cup sun-dried tomatoes, chopped
Place the meat and four in a bowl and coat as best as you can.
In a deep pot, add the olive oil and fry the meat for only a minute. Remove meat and set aside.
In the same pot, add butter and melt, add garlic and onion. Stir for a few seconds. Add carrots., chargrilled capsicums, red wine, tomato paste, stock, salt & pepper and thyme. Simmer for 15mins.
In the meantime, add the flour in a processor, add the butter, eggs, milk, parmesan cheese, parsley and sun-dried tomatoes, and process until all is well combined.
Preheat the oven to 180C
In a casserole dish, add the beef stew. Spread evenly in the dish. Place a large tablespoon of dough over the stew, preferably in circles so it can be made easier to serve. Bake for 25mins or until golden.
Allow it to stand for 5-10mins before serving.