Classic beef bourguignon gets a topping of cheesy, fluffy dumplings and it’s the ultimate comfort food when it’s chilly outside.
- 2 tablespoons extra virgin olive oil
- 1.2kg beef chuck steak, excess fat trimmed, cut into 3-4cm pieces
- 1 large brown onion, sliced
- 3 garlic cloves, sliced
- 200g button mushrooms, sliced
- 150g rindless bacon rashers, chopped
- 375ml (1 1/2 cups) red wine
- 125ml (1/2 cup) tomato passata
- 750ml (3 cups) salt-reduced chicken stock
- 8 fresh thyme sprigs, plus extra, to serve
- 2 Bay Leaves
CHEESY SCONE DUMPLINGS
- 300g (2 cups) self-raising flour
- 80g butter, chilled
- 125ml-160ml (1/2-2/3 cup) milk
- 80g (1 cup) coarsely grated gruyère
Preheat the oven to 180C/160C fan-forced. Heat 1 tbs oil in a 4L flameproof casserole dish over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Reheat the dish and repeat to cook the remaining beef.
Heat remaining 1 tbs oil in a dish over medium heat. Add onion, garlic, mushroom and bacon. Cook, stirring often, for 5 minutes or until onion is soft. Add wine and cook, stirring to dislodge any cooked-on bits from base of pan, for 1-2 minutes, until slightly reduced. Add beef, passata, stock, thyme, bay leaves and 250ml (1 cup) water. Stir to combine. Cover and bake for 2 hours or until beef is tender.
Meanwhile, to make the dumplings, place flour in a large bowl. Coarsely grate the butter over the flour. Use your fingertips to rub the butter into the flour. Add 125ml (1/2 cup) milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together, adding more milk if necessary. Transfer to a lightly floured surface and pat into a 2cm-thick round. Use a 4.5cm cutter to cut 14 rounds from the dough.
Increase oven to 220C/200C fan-forced. Uncover the casserole. Arrange the dumplings over the beef mixture. Sprinkle with gruyère and bake for 20 minutes or until the dumplings are golden. Set aside for 5 minutes to rest. Sprinkle with extra thyme.
RECIPE BY: Author: Alison Adams Image credit: Guy Bailey Publication: Taste Magazine