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.

  • 30 mins preparation
  • 2 hrs 20 mins cooking
  • Serves 6
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Rosemary beef with parsley dumplings
  • 1 kilogram beef chuck steak, cut into 4cm pieces
  • 2 tablespoon plain flour
  • 1/4 cup vegetable or olive oil
  • 2 brown onions, thinly sliced
  • 3 carrots, peeled, coarsely chopped
  • 200 gram button mushrooms, halved
  • 2 clove garlic, crushed
  • 1/2 cup red wine
  • 1 large beef stock cube
  • 400 gram can diced tomatoes
  • 1 1/2 tablespoon chopped rosemary leaves
  • 60 gram butter, chopped
  • 2 cup self-raising flour
  • 1 cup freshly grated parmesan
  • 2 tablespoon chopped flat-leaf parsley
  • 1 cup milk


Rosemary beef with parsley dumplings
  • 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.