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Beef Burgundy with cheese dumplings

Method

  • Preheat oven to 150°C.
  • Heat a little oil in a large casserole and brown the beef in 2-3 lots. Remove and set aside.
  • Add more oil to the dish, if needed, and gently saute the mushrooms, onions and bacon until lightly coloured, regularly tossing. Then turn down the heat, add 3-4 tbsp flour and briefly cook, continually stirring.
  • Add the wine, stock, bay leaves, thyme, tomato paste and seasonings to the casserole. Mix well and bring to the boil. Then return the beef with any juices, cover and cook in the oven for about 1¾-2 hours until fairly tender.
  • To make the dumplings, sift 225 gm flour into a large bowl with 2 good pinches sea salt and the baking powder. Add the parsley, cheese, ground pepper and milk. Mix well, with a wooden spoon, to form a soft dough.
  • Then put the dough on a lightly floured workbench and lightly knead, before shaping into at least 8 dumplings.
  • Place the dumplings on top of the stew and cook in the oven for about another 30 mins, uncovered, until golden brown.

Ingredients

  • olive oil
  • 1 kg stewing steak, cut into largish cubes
  • 12 baby button mushrooms
  • 12 pickling onions
  • 100 gm piece of bacon, cut into lardons (sticks)
  • plain flour
  • 400 ml red wine
  • 600 ml beef stock
  • 2 bay leaves
  • a few sprigs of thyme
  • 1 heaped tbsp tomato paste
  • sea salt flakes
  • freshly ground pepper
  • 2½ tspn baking powder
  • 3 tbsp chopped parsley
  • 55 gm tasty cheese, grated
  • 150 ml milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm