1 kg stewing beef
2 tbs plain flour
2 tbs olive oil
2 brown onions diced
3 garlic cloves crushed
3 carrots sliced
1 cup red wine
2 cups Massel* Beef Style Liquid Stock
2 bay leaves
125 g self-raising flour
1/2 tsp baking powder
60 g butter
1 tsp rosemary chopped
100 ml milk
1/2 cup tasty cheese grated
1/3 cup parmesan grated
- Cut the beef into large pieces. Season well with salt and pepper, then dredge in the flour. Heat 1 tbs of oil in a large frypan over high heat and brown beef in batches, removing to the slow cooker.
- Heat remaining oil then fry off onions, garlic, and carrots for 2-3 minutes until onions have softened. Add to beef in slow cooker.
- Pour wine into frypan and allow to bubble up. Add stock, and bring to the boil. Pour this liquid over beef and vegetables. Add bay leaves and cover with lid. Cook on low for 7-8 hours.
- Dumplings: Whisk flour and baking powder together.
- Rub butter into flour until it resembles bread crumbs. Stir through rosemary, then gently combine with milk and cheese to form a light,scone-like dough.
- Form into 10 golf-ball sized balls and place these directly on top of the stew, leaving room for the dumplings to expand. Replace the lid and cook on high for 30 minutes until the dumplings have puffed up.
- You can use your favourite cut of stewing beef for this. Chuck and oyster blade are good options.
- Frying off the ingredients before putting them to the slow cooker takes a little extra time, but it is worth it for the depth of flavour it adds to the finished meal.
- Leave your carrot pieces quite large, so they don’t disintegrate into the stew.
Credits: Best Recipes