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Beef bourguignon with chive dumplings
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Cozy up with hearty beef stew and dumplings for the perfect winter meal.
Ingredients:
  • 36.40 gm olive oil
  • 1.5kg diced beef chuck steak
  • 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
  • 3 medium brown onions, quartered
  • 247.50 gm red wine
  • 127.50 gm beef stock
  • 22.20 gm tomato paste
  • 300g button mushrooms, halved
  • 150.00 gm self-raising flour
  • 50g butter, softened
  • 2 tsp chopped fresh chives
  • 2 tsp chopped fresh flat-leaf parsley leaves
  • 130.00 gm buttermilk
Instructions:
  • In a large heavy-based casserole dish, heat half of the oil over medium-high heat. Brown the beef in batches for 5 to 6 minutes, then transfer to a bowl.
  • Lower the heat to medium then heat the rest of the oil in the pan. Add the bacon and garlic and cook while stirring for about 5 minutes, or until the bacon turns golden brown.
  • Place the beef and its flavorful juices back into the dish. Toss in the onion and wine, allowing it to reach a gentle boil. Stir in the stock and paste, and bring to a boil once more. Lower the heat to simmer, cover, and let it cook for 1 hour and 15 minutes.
  • Add in the earthy mushrooms to enhance the rich flavors. Simmer with the lid on for an additional 15 minutes or until the meat and mushrooms reach desired tenderness. Finally, season with a pinch of salt and a sprinkle of pepper to elevate the dish.
  • For the Chive dumplings, start by mixing flour and butter in a bowl until it looks like fine breadcrumbs. Create a well in the center and add chives, parsley, buttermilk, salt, and pepper. Gently mix until just combined. Spoon heaped tablespoons of the mixture onto the beef stew, spacing them 2cm apart. Cook covered for 15 minutes until the dumplings are fluffy and cooked. Serve and enjoy!

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