Beef in Red Wine with Parmesan Dumplings
Tasty parmesan dumplings add a filling twist to this beef casserole dish. Enjoy on an extra chilly night.
Ingredients
- 2 cloves garlic, crushed
- 1 cup red wine
- 2 bay leaves
- 2 carrots, peeled, diced
- 1 stick celery, sliced
- 100g swiss brown mushrooms, sliced
- 200g French shallots, halved
- 410g tomato puree
- 2 cup beef stock
- 1kg beef blade steak boneless
- 1/4 cup olive oil
- 50g tomato paste
- 100g speck, rind removed, cut into thick batons
Dumplings
- 1 tsp baking powder
- 1 1/2 cup plain flour
- 125g butter, diced
- 150ml milk
- 1/2 cup parmesan, grated
- 1 tbs marjoram leaves
- 1/2 tsp salt
Method
- Cut steak into 3cm cubes and season. Heat oil in a flameproof casserole dish over medium-high heat. Cook steak, in batches, turning often, until well-browned all over. Transfer to a bowl. Cook speck in same pan for 3 minutes or until golden. Transfer to bowl with meat.
- Reduce heat to medium. Add shallot, carrot, celery and garlic. Cook, stirring, for 5 minutes. Add 1/3 cup of the stock and stir well to loosen browned bits from base of pan. Stir in tomato purée, paste, red wine, remaining stock and bay leaves. Bring to the boil. Remove from heat. Preheat oven to 180°C. Return meat and speck to pan, then add mushroom and stir well. Cover, then transfer to oven and cook for 11/2 hours.
- Meanwhile, for dumplings, process flour, parmesan, baking powder, marjoram and salt in a food processor until combined. Add butter and process until finely chopped. Add milk and process until a soft dough forms.
- Remove casserole from oven and uncover. Remove bay leaves and discard. Drop rough spoonfuls of the dumpling mixture onto the surface of casserole. Cover, return to oven and cook for a further 10-15 minutes or until dumplings are puffed and cooked through. Serve.
