Dinner ideas

Red wine beef stew with parmesan dumplings

There is nothing more comforting than an unctuous slow-cooked stew. Simple to prepare, place your ingredients in the pot and let them work their magic.
pot of red wine stew topped with dumplings
2H 10M
2H 30M

This oven-baked beef stew recipe can be made to the end of step 2, up to 2 days ahead. Reheat stew, then continue from step 3.


Red wine stew
Parmesan dumplings



Preheat oven to 160C (140C fan forced). Heat oil in a dutch oven or other flameproof casserole dish over medium heat. Add pancetta and onion; cook, stirring, for 2 minutes or until pancetta is golden. Remove pancetta and onion with a slotted spoon.


Increase heat to high; cook beef, in batches, for 3 minutes or until browned all over. Return beef and pancetta mixture to pan, add garlic, carrot, celery, tomatoes, wine and bay leaves; bring to a simmer. Cover; transfer to oven. Cook for 1½ hours or until beef is almost tender. Season to taste.


**PARMESAN DUMPLINGS:** Sift flours into a bowl; stir in parmesan. Coarsely grate butter into bowl. Rub in butter with your fingertips. Using a flat-bladed knife, cut enough of the water through flour mixture to just bring it together. Roll dough into 16 balls.


Increase oven to 180C. Place dumplings on stew, sprinkle with parmesan. Return to oven, uncovered, for 30 minutes or until dumplings are cooked through and browned lightly.

Handle the dumpling dough as little as possible to keep the texture light and fluffy.

Test Kitchen tip

Can you freeze beef stew?

The beef stew, without the dumplings, is suitable to freeze for up to 2 months.

Related stories