Dinner ideas

Beef stew with parsley dumplings

This meaty stew is the quintessential winter comfort food. But when you want to take it up a notch, add in these cheesy dumplings packed with the herbaceous warmth of parsley. This one is bound to become a family favourite.
Beef stew with parsley dumplings

Beef stew with parsley dumplings

4
2H

Ingredients

Beef stew
Parsley dumplings

Method

1.Preheat oven to 180°C/160°C fan-forced.
2.Coat beef in flour; shake off excess. Heat oil in large flameproof dish; cook beef, in batches, until browned.
3.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, transfer to oven; cook 1 hour 45 minutes.
4.Meanwhile, make parsley dumpling mixture. (See below)
5.Remove dish from oven. Drop level tablespoons of dumpling mixture, about 2cm apart, onto top of stew. Cook, uncovered, about 20 minutes or until dumplings are browned lightly and cooked through.

Parsley dumplings

6.Place flour in medium bowl; rub in butter with fingers until mixture resembles breadcrumbs. Stir in egg, cheese, parsley, tomato and enough milk to make a soft, sticky dough.

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