Description
Rich tomato sauce, tender beef, and herby dumplings make this stew irresistible. Try it tonight and experience a comforting, home-cooked dinner in every bite.
Ingredients
Units
Scale
Beef Tomato Stew
- 700 g beef chuck on the bone, trimmed and 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 × 400 g tin diced tomatoes
- 50 g tomato purée
- 1/2 cup puttanesca sauce
- 3 bay leaves
- 1 tsp dried thyme
- 1 tsp sugar
- Salt and black pepper, to taste
Herb Dumplings
- 1 1/2 cups self-raising flour
- 1/4 tsp salt
- 2 tbsp mixed dried herbs (thyme, sage, rosemary, parsley)
- 125 g butter, cubed and at room temperature
- Hot stew liquid, enough to form a firm dough
Instructions
- Heat 2 tbsp olive oil in a large pot. Add 700 g beef chuck and brown on all sides. Remove and set aside.
- Add 3 sliced onions, 2 tsp minced garlic, ½ green pepper, and ½ red pepper to the same pot.
- Cook until softened, scraping up any brown bits.
- Return beef to the pot. Add 2 cups beef stock, 1 × 400 g diced tomatoes, 50 g tomato purée, and ½ cup puttanesca sauce. Stir well.
- Add 3 bay leaves, 1 tsp dried thyme, 1 tsp sugar, and salt & black pepper.
- Simmer, covered, for 45 minutes or until beef is tender.
- Top up with water if needed and taste to adjust seasoning.
Herb Dumplings
- Mix 1 ½ cups self-raising flour, ¼ tsp salt, and 2 tbsp dried herbs.
- Rub in 125 g butter until crumbly. Carefully spoon hot stew liquid to form a firm, slightly sticky dough.
- Shape dumplings and gently place them on top of the simmering stew.
- Cover and cook 25 minutes until puffed and set.
- Serve with brown rice or steamed vegetables and spoon extra gravy over the top.
Notes
Created, Prepared, Tasted, and Tested by Gail
