Beef Casserole with parmesan dumplings

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Depois de selecionar o que queria, imprimi uma lista de supermercado já com todos os ingredientes necessários. Fui fazer compras já sabendo do que precisava. Hoje foi o primeiro dia... Uma cassarola de músculo com cebola, alho, bacon, cenoura, champignon e thyme, cozida no vinho tinto. Duas horas e meia de fogo. Nos últimos 20 minutos, fiz os dumplings (pãezinhos) com farinha de trigo, manteiga, queijo ralado e leite. Coloquei por cima para cozinhar na carne.

A receita dizia para levar ao forno mas nosso forno quebrou ontem. Não quis desistir e fui em frente. Todos adoraram - sucesso entre as crianças também. Fiquei com receio de que achassem muito temperada, por causa do vinho. Que nada. E como bons brasileiros que somos, servi com arroz branco hehe

Slow-cooked beef with parmesan & herb dumplings

Ingredients (serves 6)

• 2 tbs olive oil
• 1.8kg gravy beef, excess fat trimmed, cut into 3cm pieces
• 400g button mushrooms, halved
• 5 (about 250g) bacon rashers, rind removed, coarsely chopped
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 x 400g can diced tomatoes
• 375ml (1 1/2 cups) beef stock
• 125ml (1/2 cup) red wine
• 3 small sprigs fresh rosemary
• 90g (1/3 cup) tomato paste
• 1 egg, lightly whisked
• Parmesan & herb dumplings
• 300g (2 cups) self-raising flour
• 80g chilled butter, chopped
• 1/4 cup chopped fresh continental parsley
• 60g (3/4 cup) shredded parmesan
• 185ml (3/4 cup) milk

Method

1. Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.

2. Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.

3. Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.

4. Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.

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