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Beef bourguignon with parmesan dumplings
Beef bourguignon with parmesan dumplings
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Indulge in a healthy twist on a rich French stew with cheesy dumplings.
Ingredients:
  • 50g (1/3 cup) plain flour
  • 750g piece beef topside roast, excess fat trimmed, cut into 3cm pieces
  • 9.20 gm olive oil
  • 12 eschalots (French shallots), peeled
  • 4 carrots, peeled, cut into 2cm-thick slices
  • 500g small button mushrooms
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef stock
  • 1 x 400g can diced tomatoes
  • 3 dried bay leaves
  • 6 sprigs fresh thyme
  • 95g (1/3 cup) tomato paste
  • 300g (2 cups) self-raising flour
  • 20g reduced-fat dairy spread
  • 40.00 ml shredded parmesan
  • 40.00 ml finely chopped fresh continental parsley
  • 185ml (3/4 cup) no-fat milk
Instructions:
  • In a large bowl, combine the flour with salt and pepper. Add the beef and toss gently until fully coated, shaking off any extra flour.
  • In a large flameproof casserole dish, heat half of the oil over medium-high heat. Brown half of the beef for 3-4 minutes, then transfer to a heatproof bowl. Repeat with the remaining oil and beef, ensuring the pan is reheated between batches.
  • Combine eschalots, carrot, and mushrooms in the dish, and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add beef, wine, stock, tomato, bay leaves, and thyme. Stir to combine. Simmer covered over medium-low heat, stirring occasionally, until beef is tender, about 2 hours. Stir in tomato paste, season with salt and pepper.
  • For the dumplings, sift flour into a large bowl. Rub dairy spread into the flour until it resembles breadcrumbs. Stir in parmesan and parsley. Make a well in the center and pour in milk. Use a knife to mix until combined. Divide dough into 12 portions and roll into balls.
  • Place the dumplings on top of the beef, cover, and cook for 15-20 minutes until the dumplings are fully cooked. Serve the beef and dumplings on individual plates while hot.

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