Best Beef Stew with Dumplings

Step 1

Preheat oven to 180ºC (160ºC Fan).

Step 2

Season beef with salt and pepper and roll in the flour until lightly coated.

Step 3

In a heavy-bottomed casserole dish over medium heat, the vegetable oil then add the beef to the pan in batches and brown all over. Transfer beef to a plate and set aside.

Step 4

Next, add the onion and cook slowly for 20 minutes, or until softened and slightly golden in colour.

Step 5

Add tomato puree to the pan and cook for a couple of minutes, followed by the red wine. Allow to bubble for a couple of minutes, scraping all the goodness from the bottom of the pan. Add beef stock and rosemary and bring to a simmer.

Step 6

Return beef back to the pan ensuring it’s fully covered with liquid, and braise in the oven with a lid on for two hours.

Step 7

To make your dumplings, combine your dry ingredients to a bowl. Add a little water and mix a dough is formed. Divide dough into 8-10 equal-sized pieces and roll in your hands to form round balls.

Step 8

After 1 hour and 30 minutes add the carrot, parsnip and baby onions to the stew.  Mix together and add a little more water if needed to help cover the vegetables. Check seasoning at this point and adjust to taste.

Step 9

Place your dumplings on the top of the stew and finish in the oven uncovered for the remaining time. Leave the stew to rest for 10 minutes then serve with rich and silky mashed potato.