Beef stew in red wine with cheesy dumplings

Cape Times - - WORLD NEWS -

IN­GRE­DI­ENTS 1kg beef chuck steak, trimmed, cut into 4cm pieces 2 ta­ble­spoons plain flour ¼ cup ex­tra vir­gin olive oil 2 car­rots, chopped 2 cel­ery stalks, chopped 1 large brown onion, chopped 2 dried bay leaves 2 gar­lic cloves, crushed 1 cup red wine 400g can tomato puree 1 cup beef stock 3 sprigs fresh thyme Fresh flat-leaf pars­ley, roughly chopped, to serve

CHEESY DUMPLINGS 1¼ cups self-ris­ing flour ¾ cup corn­meal (pap, maize por­ridge, grits, po­lenta) 2 tea­spoons bak­ing pow­der 100g but­ter, melted, cooled 1 cup milk 1/3 cup grated tasty cheese

METHOD

Coat beef in flour, shak­ing off ex­cess. Heat 1 ta­ble­spoon oil in a large heavy based flame­proof casse­role dish over medium-high heat. Add half the beef. Cook for 5 min­utes or un­til browned all over. Trans­fer to a bowl. Re­peat with 1 ta­ble­spoon re­main­ing oil and beef.

Heat re­main­ing oil in same dish over high heat. Add car­rot, cel­ery, onion and bay leaves. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til onion soft­ens. Add gar­lic. Cook for 1 minute or un­til fra­grant. Add wine. Sim­mer for 2 min­utes.

Add tomato puree, stock and thyme. Sea­son with salt and pep­per. Stir to com­bine. Re­turn beef to pan. Bring to the boil. Re­duce heat to low. Cover with lid. Sim­mer, stir­ring oc­ca­sion­ally, for 2 hours or un­til beef is very ten­der.

Pre­heat oven to 200°C/180°C fan-forced.

Mean­while, make Cheesy Dumplings: Com­bine flour, po­lenta and bak­ing pow­der in a bowl. Sea­son with salt and pep­per. Make a well in the cen­tre. Add but­ter and milk. Mix well to com­bine.

Re­move and dis­card bay leaves and thyme from stew. Place spoon­fuls of dumpling mix­ture over stew. Cover with lid. Bake for 15 min­utes. Re­move lid. Sprin­kle with cheese.

Bake, un­cov­ered, for a fur­ther 10 to 15 min­utes or un­til dumplings are golden and cheese is melted. Stand for 5 min­utes. Serve sprin­kled with pars­ley.

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