Beef Shin stew with Parmesan dumplings – Alida Ryder

Alida Ryder's Beef Shin Stew with Parmesan dumplings

Alida Ryder’s Beef Shin Stew with Parmesan dumplings

Preparation time 30 mins
Cooking time 2 hours 30 mins
Total time 3 hours

Ingredients for the stew
1kg beef shin
1 onions, finely chopped
1 celery stick, finely chopped
2 carrots, peeled and chopped
2 garlic cloves, thinly sliced
1x400g tin chopped tomatoes
1 tablespoon tomato paste
2 teaspoons sugar
2 tablespoons soy sauce
250ml red wine
2 tins (use the tomato tin) beef stock
1 bay leaf 5 sprigs fresh thyme
250g portabellini mushrooms, halved
salt & pepper to taste

Inredients for the Parmesan dumplings
125g butter
250g flour
1 teaspoon baking powder
1⁄2 cup Parmesan, grated
100ml milk
½ teaspoon salt

Instructions
To make the stew, season the beef shin with salt and pepper and sear in a heavy-based pot in a splash of oil until browned on both sides.  Remove the shin from the pot and set aside.

In the same pot, fry the onion, celery and carrots until soft and fragrant.

Add garlic and fry for another 30 seconds.

Pour in the chopped tomatoes, tomato paste, sugar, wine and soy sauce and allow to come up to a simmer.

Add the beef back into the pot and pour in the beef stock, add the bay leaf and thyme.

Turn the heat down and cover with a lid.

Allow to simmer for 2 hours until the beef is soft.

Add the mushrooms and allow to cook for 10 minutes uncovered then adjust the seasoning to taste.

To make the dumplings, place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs.

With the motor running, pour in the milk slowly until the mixture comes together in a ball.

Remove and form dumplings, just slightly smaller than golf balls.

Place the dumplings on top of the stew and cover with the lid. Allow to steam for 10 minutes. (Make sure the stew is simmering gently otherwise the dumplings will fall apart.)

When the dumplings are cooked through, remove the lid and serve immediately.

Michael’s wine recommendation – click here

Nabygelegen Seventeen Twelve 201

Nabygelegen Seventeen Twelve 2011

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her website. Click here to buy her first e-book.

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September 27th, 2014|Categories: Recipes|Tags: , , |