Classic Beef & Red Wine Stew With Cheesy Dumplings

Step 1: Coat beef in flour, shaking off excess.

Step 2: 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.

Step 3: 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.

Step 4: Add garlic and cook for 1 minutes or until fragrant and then add wine and simmer for 2 minutes.

Step 5: Now add tomato puree, stock and thyme and season with salt and p0epper and stir to combine..

Step 6: 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.

Step 7: Preheat oven to 200c/180c fan forced.

Step 8: Meanwhile, make Cheesy Dumplings - combine flour, polenta and baking powder in a bowl and season with salt and pepper.

Step 9: Make a well in the centre and add butter and milk and mix well to combine.

Step 10: 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.

Step 11: Stand for 5 minutes and serve sprinkled with parsley.