Name: Classic beef stew with dumplings
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: Classic beef stew; 2 tablespoon oil; 1 kilogram chuck steak, trimmed, cubed; 1/4 cup seasoned flour; 6 rashers rindless bacon, chopped; 6 pickling onions, halved; 2 clove garlic, crushed; 1 cup beef stock; 1 cup red wine; 2 carrots, chopped; 2 stalks celery, chopped; 1 large swede, chopped; 4 sprigs thyme; 2 bay leaves; Dumplings; 1 cup self-raising flour; 50 gram butter, diced; 1 egg, lightly beaten; 1/4 cup milk; 2 tablespoon finely chopped parsley; 2 teaspoon horseradish cream; 2 tablespoon finely grated parmesan

Ingredients

Classic beef stew

2 tablespoon oil

1 kilogram chuck steak, trimmed, cubed

1/4 cup seasoned flour

6 rashers rindless bacon, chopped

6 pickling onions, halved

2 clove garlic, crushed

1 cup beef stock

1 cup red wine

2 carrots, chopped

2 stalks celery, chopped

1 large swede, chopped

4 sprigs thyme

2 bay leaves

Dumplings

1 cup self-raising flour

50 gram butter, diced

1 egg, lightly beaten

1/4 cup milk

2 tablespoon finely chopped parsley

2 teaspoon horseradish cream

2 tablespoon finely grated parmesan

Method

1.Preheat oven to moderate, 180°C. Heat half the oil in a flameproof casserole dish on high.

2.Dust beef in flour, shaking off excess. Brown beef, in 2 batches, 2-3 minutes each batch. Transfer to a plate.

3.Heat remaining oil in same pan on medium. Saute bacon, onion and garlic 4-5 minutes, until bacon is golden.

4.Return beef to pan with stock, wine, carrots, celery, swede and herbs. Bring to the boil on high. Bake, covered, 1 hour.

5.Meanwhile, to make dumplings, sift flour into a bowl; season. Rub in butter using fingertips until mixture resembles fine breadcrumbs. Make a well in centre. Stir in combined egg, milk, parsley and horseradish cream. Drop tablespoons of mixture, about 2cm apart, on top of stew. Sprinkle with parmesan.

6.Bake, uncovered, 20-25 minutes, until dumplings are golden and cooked through.

Women's Weekly Food