Slow-cooked beef with Parmesan & herb dumplings

Beef cooked slowly with bacon, mushrooms and red wine, and covered with cheesy dumplings.

Prep Time: 45min

Cooking Time: 2hrs 40min

Serves: 6


  •  2 tablespoons olive oil
  •  1.8kg gravy beef, excess fat trimmed, cut into 3cm pieces
  •  400g button mushrooms, halved
  •  5 (about 250g) bacon rashers, rind removed, coarsely chopped
  •  1 large brown onion, coarsely chopped
  •  2 garlic cloves, crushed
  •  1 x 400g can diced tomatoes
  •  375ml (1 1/2 cups) Massel beef stock
  •  125ml (1/2 cup) red wine
  •  3 small sprigs fresh rosemary
  •  90g (1/3 cup) tomato paste
  •  1 egg, lightly whisked
  •  Parmesan & herb dumplings
  •  300g (2 cups) self-raising flour
  •  80g chilled butter, chopped
  •  1/4 cup chopped fresh continental parsley
  •  60g (3/4 cup) shredded parmesan
  •  185ml (3/4 cup) milk


  • Step 1 – Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
  • Step 2 – Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.
  • Step 3 – Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.
  • Step 4 – Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.

To find this recipe and more like it, go to: Taste.com.au

Leave a Comment

Contact Us

Got a question? Let us know how we can help and one of our team will be in touch.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Gold Coast Butcher Hope Island Gourmet MeatsGold Coast Butcher Hope Island Gourmet Meats slow cooked lamb shanks