Renowned chef and former winner of “My Kitchen Rules,” Will Stewart, has shared a delightful recipe for a hearty slow-cooked beef stew accompanied by herb dumplings. This comforting dish promises to warm the soul, making it an ideal choice for family gatherings or cozy evenings at home.
Recipe Overview
Stewart’s recipe serves between six to eight people and takes approximately two hours to prepare. The slow-cooked beef stew features tender chuck steak simmered to perfection, while the dumplings, made with self-raising flour, are cooked on top of the stew, soaking up the rich flavors.
Ingredients for the Dish
The ingredients required for the beef stew include:
- 2 tbsp olive oil
- 25 g butter
- 750 g chuck steak, cut into large dice
- 2 tbsp plain flour
- 4 garlic cloves, crushed
- 1 brown onion, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
- 1 leek, cleaned and roughly chopped
- 1 large parsnip, cut into large chunks
- 150 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary leaves, roughly chopped (or 1 tsp dried rosemary)
- 3 tbsp chopped fresh flat-leaf parsley
- 2 tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste
For the dumplings, you will need:
- 1 cup self-raising flour
- 50 g butter, cubed
- 1/4 cup milk
- 1 egg, lightly beaten
- 2 tbsp finely chopped parsley
Cooking Method
The preparation begins by heating the olive oil and butter in a large pot. Once melted, add the diced chuck steak and brown it on all sides. Sprinkle the plain flour over the meat and stir well to coat.
Next, incorporate the garlic, onion, celery, carrot, leek, and parsnip into the pot, allowing them to soften for a few minutes. Pour in the red wine, scraping any browned bits from the bottom of the pot, followed by the beef stock, bay leaves, thyme, and rosemary.
Bring the mixture to a simmer, then cover the pot and let it cook gently for about one and a half hours, or until the meat is tender. To finish the dish, mix the chopped parsley and balsamic vinegar into the stew, seasoning with salt and pepper to taste.
For the dumplings, combine the self-raising flour and cubed butter in a bowl, rubbing them together until they resemble breadcrumbs. Stir in the milk, beaten egg, and parsley until a soft dough forms. After the stew has simmered, drop spoonfuls of the dumpling mixture onto the surface of the stew, cover, and cook for an additional 15-20 minutes until the dumplings are fluffy and cooked through.
This recipe, shared through the 7NEWS platform, offers a delightful way to enjoy a classic dish while bringing families together around the dinner table. For those looking to impress their guests or simply enjoy a comforting meal, Stewart’s slow-cooked beef stew with herb dumplings is a perfect option.
