Preparation Time 10 minutes
Cooking Time 2 hours 30 mins
800 g beef chuck steak, trimmed and cut into 3cm cubes
¼ cup plain flour
2 tbsp olive oil
2 onions, sliced
2 carrots, peeled and sliced thickly
1 litre beef stock
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
140 g cold butter, diced
250 g self-raising flour, sifted
¼ cup fresh chives, chopped
- Preheat oven to 180°C.
- Place the beef and flour in a plastic bag and shake the bag so that the beef is coated with flour.
- Heat olive oil in a large stovetop ovenproof dish with a lid over medium high heat. Cook beef in batches for 3-4 minutes each batch or until well browned. Set aside.
- Add onions and carrots to the dish and cook, stirring continually for 2-3 minutes. Return beef to the dish and add beef stock, tomato paste, Worcestershire sauce and bay leaves and bring to the boil. Cover, transfer to the oven and cook for 2 hours or until beef is tender.
- For the dumplings, rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the chives and season. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a dough consistency. Use floured hands to shape into golf ball sized balls.
- Remove casserole from the oven, stir through parsley and check seasoning. Place the dumplings on top of the stew, cover and cook in the oven for 20 mins until the dumplings have risen and are cooked through. Serve with steamed vegetables.