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Slow-cooked Italian beef stew with cheesy garlic bread bombs recipe
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Hearty beef stew with cheesy dumplings, perfect for cozy evenings or convenient meal prep.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 900g No Added Hormone Beef Brisket, cut into 5cm pieces
  • 1 brown onion, chopped
  • 1 large carrot, chopped
  • 6.00 garlic cloves, crushed
  • 90g (1/3 cup) tomato paste
  • 125ml (1/2 cup) red wine
  • 2 x 400g cans Mutti Polpa Finely Chopped Tomatoes
  • 1.75L (7 cups) chicken style liquid stock
  • 3 fresh bay leaves
  • 5 sprigs fresh rosemary
  • Fresh continental parsley leaves, finely chopped, to serve
  • 300g (2 cups) self-raising flour
  • 4.00 gm baking powder
  • 120g unsalted butter, chilled
  • 185ml (3/4 cup) buttermilk
  • 150g mozzarella, cut into 15 even pieces
Instructions:
  • In a scorching flameproof casserole dish, sear the beef batches until golden brown, about 5 minutes per side. Transfer each batch to a plate as you go. Your taste buds will thank you later.
  • Combine onion, carrot, and garlic in the dish. Cook over medium heat, stirring often until softened, approximately 5 minutes. Stir in the tomato paste to coat the vegetables. Pour in the wine and cook for 2 minutes until slightly reduced. Add beef, tomatoes, stock, bay leaves, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until the beef begins to tenderize. Uncover and continue cooking for 30 minutes until the beef is very tender. Allow the dish to cool slightly before serving.
  • Whisk flour and baking powder in a bowl. Coarsely grate 80g of butter and add to the bowl. Rub butter into the flour until mixture resembles breadcrumbs. Make a well in the center. Pour in buttermilk. Stir with a knife until dough comes together. Turn dough onto a floured surface and knead briefly. Shape dough into a 2cm-thick square. Cut into 15 pieces. Flatten dough piece on palm, place a piece of mozzarella in the middle, enclose edges, and roll into a ball. Place seam-side down on a plate. Repeat with remaining dough and mozzarella to make 15 bread bombs.
  • - Preheat oven to 200C/180C fan-forced. - In a small saucepan over medium heat, combine garlic and the remaining butter. - Arrange the bread bombs on top of the soup and brush them with the garlic butter. - Bake for 20-25 minutes or until golden. - Sprinkle with parsley before serving.

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