Slow-cooked beef with parmesan & herb dumplings

Winter Menu: Plum and rosemary lamb shanks

 

Ingredients
 2 tablespoons olive oil
1.8 kg gravy beef, excess fat trimmed, cut into 3cm pieces
400g button mushrooms, halved
5 (about 250g) bacon rashers, rind removed, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
375ml (1 1/2 cups) Campbell's Real Stock beef
125ml(1/2 cup) red wine
3 sprigs fresh rosemary
90g (1/3 cup ) tomato paste
1 egg, lightly whisked


Instructions
Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.


Parmesan & herb dumplings


Ingredients
300g (2 cups) self raising flour
80g chilled butter, chopped
1/4 cup chopped fresh continental parsley
60g(3/4 cup) shredded parmesan
185ml (3/4 cup) milk


Instructions
Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.


Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.


Alternative to Parmesan & herb dumplings


Cheese and potato dumplings
2 large(about 400g) desiree potatoes, peeled
185ml (3/4) milk
60g butter
225(1 1/2 cups) self raising flour
65g(3/4 cup) coarsely chopped fresh continental parsley
Pinch of salt


Instructions
Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.


Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.