Classic Beef & Red Wine Stew With Cheesy Dumplings
October 31, 2016
"From Super Food Ideas August'16. I love dumplings with my stews and this one sounds really good."
- FOR CHEESY DUMPLINGS
- Serving Size: 1 (539.6 g)
- Calories 684.7
- Total Fat - 34.9 g
- Saturated Fat - 14.6 g
- Cholesterol - 152.1 mg
- Sodium - 705.5 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 7.4 g
- Sugars - 9.1 g
- Protein - 48.4 g
- Calcium - 371.2 mg
- Iron - 7 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.4 mg
Coat beef in flour, shaking off excess.
Heat 1 tablespoon oil in a large heavy flameproof casserole dish over medium high heat and add 1/2 the beef an d cook for 5 minutes or until browned all over and then transfer to a bowl and then repeat with 1 tablespoon of remaining oil and beef.
Heat remaining oil in same dish over high heat and add carrot, celery, onion and bay leaves and cook, stirring occasionally for 5 minutes or until onion softens.
Add garlic and cook for 1 minutes or until fragrant and then add wine and simmer for 2 minutes.
Now add tomato puree, stock and thyme and season with salt and p0epper and stir to combine..
Return beef to pan and bring to the boil and then reduce heat to low and cover with lid and simmer, stirring occasionally for for 2 hours or until beef is very tender.
Preheat oven to 200c/180c fan forced.
Meanwhile, make Cheesy Dumplings - combine flour, polenta and baking powder in a bowl and season with salt and pepper.
Make a well in the centre and add butter and milk and mix well to combine.
Remove and discard bay leaves and thyme from stew and place spoonfuls of dumpling mixture over stew, cover with a lid and bake for 15 minutes, remove lid and sprinkle with cheese and bake, uncovered for a further 10 to 15 minutes or until dumplings are golden and cheese is melted.
Stand for 5 minutes and serve sprinkled with parsley.
Tips & Variations
No special items needed.