Dinner

Rosemary beef with parsley dumplings

Tender beef is beautifully braised in a hearty tomato and rosemary sauce, creating a wonderfully warming stew that is wonderful served topped with golden, fluffy homemade parsley dumplings.
Rosemary Beef with Parsley DumplingsRecipes+
6
30M
2H 20M
2H 50M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced).
2.Combine beef and plain flour in a bowl; toss to coat. Heat half the oil in a 3-litre (12-cup) flameproof and ovenproof dish over moderately high heat. Cook beef, in batches, 3 minutes or until browned. Transfer to a heatproof plate.
3.Add remaining oil to dish and heat over moderate heat. Add onion and carrot. Cook, stirring, 5 minutes, or until softened. Add mushroom and garlic. Cook, stirring, 3 minutes, or until softened. Add wine. Bring to the boil. Reduce heat. Simmer, uncovered, 5 minutes or until reduced by half. Return beef to dish.
4.Combine crumbled stock cube and 1 1/2 cups boiling water in a heatproof jug. Stir in tomatoes and rosemary. Pour stock mixture over beef mixture. Bring to the boil. Bake, covered, 1 1/2 hours or until beef is tender.
5.Sift self-raising flour into a large mixing bowl. Rub in butter with fingers to make fine crumbs. Season. Stir in parmesan and parsley. Make a well at centre. Add milk; stir to combine. Drop heaped tablespoons of mixture onto hot beef mixture. Bake further 20-25 minutes, or until golden. Serve.

Choose a saucepan or casserole dish that food fits without overcrowding. If a flameproof casserole dish is unavailable, use a large saucepan up to the end of Step 2, then transfer beef mixture to an ovenproof dish. Cooking time may vary.

Note

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