What you’ll need
2 tablespoon auzure Canola Oil
1 large chopped onion
2 chopped sticks celery
3 chopped garlic cloves
1kg diced beef chuck
2 tablespoon The Healthy Baker Plain Flour
2 tablespoon tomato paste
1 cup red wine (or use stock)
400g tomatoes
1 cup beef stock
2 carrots peeled, chopped into chunks
300g green beans, cut into 3cm lengths
For the dumplings
2 cups The Healthy Baker Self Raising Flour
60g cold butter, cut into cubes
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped chives
¾ cup milk
Preheat oven to 170°C/150°C fan-forced. Heat oil in a large flameproof casserole over medium-high heat.
Add onion, celery and garlic and cook over medium heat for 5 minutes, stirring, or until softened. Remove from pan.
Brown beef in 2-3 batches (add more oil if necessary). Return all beef and onion mixture to pan and stir in flour, paste, wine, tomatoes, beef stock and carrots.
Cover and bake in oven for 2-3 hours or until meat is very tender. Check occasionally and add a little more stock if necessary.
Season to taste with salt and freshly ground black pepper.
For the dumplings: place flour and butter in a large bowl. Using fingertips, rub the butter into the flour until mixture resembles breadcrumbs.
Stir in the parsley and chives. Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough. Add a little more milk if necessary.
Add green beans to stew. Increase oven heat to 200°C/180°C fan-forced. Using floured hands, roll dough into 16 dumplings about the size of a walnut.
Arrange dumpling, about 3cm apart, on top of casserole.
Cook in oven, uncovered for 15-20 minutes or until dumplings are fluffy and cooked through. Serve.
