Rosemary Beef With Parsley Dumplings - cooking recipe

Ingredients

2 1/4 lb beef stew meat, cut into 1 1/2 inch pieces
2 tbsp all-purpose flour
1/4 cup vegetable or olive oil
2 None onions, thinly sliced
3 None carrots, peeled and coarsely chopped
7 oz button mushrooms, halved
2 cloves garlic, minced
1/2 cup red wine
1 None beef bouillon cube, crumbled
1 (13.5 oz) can chopped tomatoes
1/2 tbsp fresh rosemary leaves, chopped
2 1/4 cups self-rising flour
5 tbsp butter, diced
3 oz Parmesan cheese, grated
2 tbsp fresh flat-leaf parsley, chopped
1 cup 2% milk

Preparation

Preheat oven to 350\u00b0F.
Toss beef in flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over medium heat. Working in batches, cook beef for 3 mins, or until browned. Set aside. Add remaining oil and saute onions and carrots for 5 mins, or until softened. Add mushrooms and garlic. Cook, stirring, for 3 mins, or until softened.
Add wine. Bring to a boil, reduce heat and simmer, uncovered, for 5 mins, or until reduced by 1/2. Return beef to dish. Add bouillon cube, 1 2/3 cups boiling water, tomatoes and rosemary. Bring to a boil then transfer to oven and bake, covered, for 1 hour 30 mins, or until beef is tender.
Sift self-rising flour into a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Season. Add Parmesan and parsley. Add milk and stir to combine. Drop spoonfuls of mixture onto hot beef mixture and bake for another 20-25 mins, or until golden.