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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

INGREDIENTS

  •  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

METHOD

  • 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

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