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Beef and red wine stew with dumplings.
Ingredients:
tomato paste (as much as you like)
Cubed chuck steak or gravy beef.
4 carrots.
One large onion, chopped
3 bay leaves
1 cup red wine
1/2 cup of stock (any flavor)
Celery (optional)
Tin crushed tomatoes.
I had a red capsicum,1 zucchini and 6 spring onions in fridge so i used them up.
Mushrooms, brown.
Method:
Cut all veggie up and put in slow cooker , coat cubed meat with seasoned plain flour and brown in frying pan. wack that in slow cooker. add bay leaves. put red wine in saucepan and cook out the alcohol and add stock to it and wack it in the slow cooker. add tomato paste, crushed tomatoes and stir the daylights out of it. lid on and cook on low for 8 hours, at about seven and a half hours add the dumplings for the last half an hour, but turn over the dumplings half way through the last half hour….and bobs ya uncle…enjoy.
Dumplings:
50gms of butter, rub butter into 2 cups of raising flour. add half cup parmesan cheese,3/4 of milk, I put dry rosemary in the mix too. bring together briefly and then make golf ball size balls. set aside covered on a plate for 1 hour. then half an hour b4 stew is ready put dumplings in for last half hour of cooking, turn dumplings 15 minutes b4 serving.
Sundried Tomato Pesto Creamy Chicken
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