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Beef bourguignon with cheesy scone dumplings
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Beef bourguignon with cheesy dumplings - cozy comfort for cold days.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1.2kg beef chuck steak, excess fat trimmed, cut into 3-4cm pieces
  • 1 large brown onion, sliced
  • 3 garlic cloves, sliced
  • 200g button mushrooms, sliced
  • 150g rindless bacon rashers, chopped
  • 375ml (1 1/2 cups) red wine
  • 125ml (1/2 cup) tomato passata
  • 750ml (3 cups) salt-reduced chicken stock
  • 8 fresh thyme sprigs, plus extra, to serve
  • 2 bay leaves
  • 300g (2 cups) self-raising flour
  • 80g butter, chilled
  • 125ml-160ml (1/2-2/3 cup) milk
  • 80g (1 cup) coarsely grated gruyère
Instructions:
  • Preheat the oven to 180C/160C fan forced. Heat 1 tablespoon of oil in a 4L flameproof casserole dish over medium-high heat. Sear half of the beef for 2-3 minutes on each side until browned. Transfer to a plate. Repeat with the remaining beef.
  • In a pan, heat the remaining tablespoon of oil over medium heat. Sauté the onion, garlic, mushroom, and bacon, stirring frequently, for about 5 minutes until the onion softens. Pour in the wine and stir for 1-2 minutes, scraping any bits stuck to the bottom of the pan until slightly reduced. Add beef, passata, stock, thyme, bay leaves, and 250ml (1 cup) water. Mix well. Cover and bake for 2 hours until the beef is tender.
  • For the dumplings, start by placing flour in a large bowl. Grate the butter over the flour and use your fingertips to rub it in. Add 125ml (1/2 cup) milk, then use a round-bladed knife to mix until the dough comes together, adding more milk if needed. Transfer to a lightly floured surface, shape into a 2cm-thick round, and cut out 14 rounds using a 4.5cm cutter.
  • Preheat oven to 220C/200C fan forced. Uncover the casserole dish, place the dumplings on top of the beef, sprinkle with gruyère, and bake for 20 minutes until golden. Let it rest for 5 minutes, then garnish with extra thyme before serving.

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