Saucy beef braise with herb dumplings
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Time to make:
2 mins, prep 30 mins, cook 1 hr 30 mins
$2.80 per serve
(at time of publication)
Full ingredients list:
- 800g lean beef chuck steak, trimmed, cubed
- 1 tablespoon canola oil
- cooking oil spray
- 1 large onion, chopped
- 2 carrots, peeled, thickly sliced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon reduced-salt soy sauce
- 1 tablespoon herb and garlic tomato paste
- 2 tablespoons plain flour
- 1 1/2 cups water
- 1 1/2 cups reduced-salt beef stock
- Herb dumplings
- 1 cup self-raising flour
- 1 tablespoon reduced-fat table spread
- 1 teaspoon chopped fresh rosemary (or use dried)
- 1/3 cup skim milk
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place beef and oil into a bowl and toss. Heat a large non-stick frying pan over medium-high heat.
Brown beef in 3 batches. Set aside in a large casserole dish.
Step 2 Spray frying pan with oil. Add onion and carrot. Cook over medium heat for 3 minutes. Add sauces, tomato paste, flour, water and stock. Bring to the boil and pour over beef. Cover dish tightly and bake in oven for 1 1/2 hours (or up to 2 1/2 hours if you want meat to be really tender). Stir occasionally.
Step 3 Make Herb dumplings: Sift flour into a bowl. Add spread. Use fingertips to rub into flour until fine and crumbly. Stir in rosemary and add almost all milk. Using a round-bladed knife, mix until a soft dough forms. Add more milk if necessary. Knead dough briefly until smooth. Divide into 12 portions and gently roll into balls.
Step 4 Increase oven temperature to 200°C. Arrange dumplings on top of beef braise and cook uncovered for 15 minutes or until dumplings are cooked and golden. Serve with steamed green vegetables.
Prepare this dish the day before, reheat, then add dumplings. The beef braise also freezes well.
About this recipe
First published: May 2009