Beef bourguignon with parmesan dumplings
summary：Try this low-fat version of the classic French stew with melt-in-the-mouth cheese dumplings....
Ingredients
• 50g (1/3 cup) plain flour
• 750g piece beef topside roast, excess fat trimmed, cut into 3cm pieces
• 2 teaspoons 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
Parmesan dumplings
• 300g (2 cups) self-raising flour
• 20g reduced-fat dairy spread
• 2 tablespoons shredded parmesan
• 2 tablespoons finely chopped fresh continental parsley
• 185ml (3/4 cup) no-fat milk
Method
Step 1
Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss until evenly coated. Shake off excess flour.
Step 2
Heat half the oil in a large flameproof casserole dish over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer the beef to a heatproof bowl. Repeat with the remaining oil and beef, reheating the pan between batches.
Step 3
Add the eschalots, carrot and mushrooms to the dish and cook, stirring occasionally, for 5 minutes or until the vegetables are tender. Add the beef, wine, stock, tomato, bay leaves and thyme to the dish. Stir to combine. Cover and simmer over medium-low heat, stirring occasionally, for 2 hours or until the beef is tender. Add the tomato paste and stir to combine. Season with salt and pepper.
Step 4
Meanwhile, to make the dumplings, sift the flour into a large bowl. Use your fingertips to rub the dairy spread into the flour until it resembles fine breadcrumbs. Add the parmesan and parsley and stir until well combined. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 12 equal portions and roll each portion into a ball.
Step 5
Arrange the dumplings over the beef. Cook, covered, for 15-20 minutes or until the dumplings are cooked through. Spoon the beef and dumplings among serving plates and serve immediately.