Classic Beef Stew With Dumplings - cooking recipe

Ingredients

2 tbsp oil
2 1/4 lb beef stew meat, trimmed, cubed
1/4 cup flour, seasoned
6 slices bacon, chopped
6 None pearl onions, halved
2 cloves garlic, minced
1 cup beef stock
1 cup red wine
2 None carrots, chopped
2 stalks celery, chopped
1 None large rutabaga, chopped
4 sprigs fresh thyme
2 None bay leaves
None None Dumplings
1 cup self-rising flour
3 1/2 tbsp butter, diced
1 None egg, lightly beaten
1/4 cup milk
2 tbsp fresh parsley leaves, finely chopped
2 tsp horseradish cream
2 tbsp Parmesan cheese, finely grated

Preparation

Preheat oven to 350\u00b0F.
Heat 1 tbsp oil in a Dutch oven over high heat. Dust beef in flour, shaking off excess. Working in batches, brown beef for 2-3 mins. Set aside. Add remaining oil and saute bacon, onion and garlic over medium heat for 4-5 mins, until bacon is golden. Return beef to pan along with stock, wine, vegetables and herbs. Bring to a boil, cover and transfer to oven for 1 hour.
Meanwhile, to make the dumplings, sift flour into a medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Whisk together egg, milk, parsley and horseradish cream then mix into flour. Drop tablespoonfuls of mixture, about 3/4 inch apart, on top of stew. Sprinkle with Parmesan. Bake, uncovered, for 20-25 mins, until dumplings are golden and cooked through.