Tuesday, August 3

Beef and cheese dumpling bake


Now, a little disclaimer - I haven't tasted these but if my family is anything to go by.. you want to give it a whirl.  Plates licked, seconds served, no words - just appreciative grunts.  Wish I could have some!  It looks like a warm hug doesn't it?  It doesn't take as much time as you'd expect about an hour of which you are only really preparing for about 20 minutes.

I made enough for 2 meals for my hubby and 3 kids, so it would serve 5 adults.


Ingredients:
800g beef mince
2 medium sized onions, diced
1 large carrot, diced
2 stalks celery, diced
2 tb canola oil
3/4 cup red wine (I used Shiraz)
2 tb tomato paste
1 tb beef stock powder
2 tb flour
800ml water
6 leaves of basil, roughly torn
2 bayleaves
sprinkling of parsley


Dumplings:
75g butter
1 1/2 cups self raising flour
1/2 cup grated cheese
water as required

Plus 1/2 cup of cheese to sprinkle at the end..


Method:
In an oven proof dish or a saucepan you can transfer to an oven proof dish, heat your canola oil and sweat the onion, carrot, and celery until onion becomes soft and transparent.

Add the mince and brown well.

Add red wine, sprinkle the flour, stock powder over the meat and pour over the water and stir in the tomato paste.   Add the basil, parsley and bay leaves.  Simmer on low whilst you prepare the dumplings.

Preheat oven to 160 degrees c.

In a food processor, place flour, butter and cheese.  Process until it resembles breadcrumbs, about 1 minute.  Gradually add water until the mixture becomes dough-like.  Remove from processor and roll into 15 equal sized dumplings - about the size of a golf ball.


If you have been using a saucepan, transfer meat to a deep baking pan, preferably one with a lid.  If not, have some aluminium foil at the ready.

Place the dumpling on top, spaced evenly across your pot/pan and put lid on, cover as tightly as possible with foil.

Place in the oven for about 20 minutes, take off the lid, and sprinkle with the other 1/2 cup cheese.  Place lid back on for further 5 minutes.

Serve!
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8 lovely comments:

Super Sarah on August 3, 2010 at 9:05 AM said... [Reply to this amazing comment]

This is on the mealplanner list for tomorrow night, will let you know what the family thinks!

Lorraine @ Not Quite Nigella on August 3, 2010 at 10:17 AM said... [Reply to this amazing comment]

I haven't tried this one but it looks quite similar to the beef and berr stew with cheese dumplings that I made last Winter which were a real hit. So I can imagine these would be similarly hit worthy! :)

Steph@LittlePotBelly on August 3, 2010 at 11:01 AM said... [Reply to this amazing comment]

Aw man, dumplings in a stew! THIS I gotta try before Winter is gone for good!

Meagan on August 3, 2010 at 11:56 PM said... [Reply to this amazing comment]

This is tomorrow night's dinner! :)

alliestich said... [Reply to this amazing comment]

this looks yummy - just writing a shopping list now - and we will try this for tea tonight

alliestich said... [Reply to this amazing comment]

hi - this is just about finished now. smells wonderful but my dumplings are a disaster - should i have used self raising flour?

Liss on August 5, 2010 at 7:39 PM said... [Reply to this amazing comment]

Oh Allie yes. Self raising - what do they look like? Still taste good?

alliestich said... [Reply to this amazing comment]

luckily my oh called to say he was stuck in a traffic jam - so i scooped the soggy dumplings out and quickly made a new batch with sr flour. the stew cooked for the extra half an hour and the end result was totally scrummy.

my OH loved it and my fussy fussy girls ate a bit - which is a big result for my cooking at the moment!
thanks


 

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