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700 g Beef Chuck on the bone trimmed of excess fat cut into portions
2 tbsp olive oil
3 medium onions sliced
2 tsp minced garlic
1/2 green pepper roughly chopped
1/2 red pepper roughly chopped
2 cups beef stock
1 x 400 g diced tin tomatoes
50 g tomato purée
1/2 cup puttanesca sauce
3 bay leaves
Salt and Black pepper to taste
1 tsp dried thyme
1 tsp sugar
Brown meat in a large saucepan in olive oil.
Remove to a plate once browned add onions, garlic and peppers and sauté until tender.
Add meat back to pot.
Add diced tomatoes, tomato purée and puttanesca sauce and beef stock.
Add seasoning and simmer for 45 mins or until meat is tender.
Top up with extra water if required.
Dumplings:
1 1/2 cups self raising flour,
1/4 tsp salt,
2 tbsp mixed dried herbs, (thyme, sage, rosemary and parsley),
125 g cubed butter at room temperature.
Work butter into flour until it resembles breadcrumbs add liquid from stew enough to make a firm dough.
Form dumplings and add to stew pot, cover and simmer for 25 minutes or until done.
Serve with veg and brown rice. Enjoy!
Prepared, tried and tested by Gail Haselsteiner
Comment: Amanda Mcilwraith
I used your dumpling recipe last night in my stew and they were perfect and delicious! Thank-you 🙂
