This rich warming winter stew topped with light, fluffy, full of flavour dumplings with a bit of a twist as they have not just parsley but parmesan cheese and sundried tomatoes in them.

The stew could be cooked the day before to save time if your entertaining, then just make the dumplings, pop them on top and heat through. Delicious served with mashed potatoes and lots of vegetables.

Serves 4

1kg lean braising steak cut into bite size pieces

2tbs plain flour

2tbs olive oil

20g butter

2 medium onions, roughly chopped

1tsp lazy garlic

2 medium carrots, peeled and cut into chunks

250ml dry red wine

2tbs tomato paste

500ml beef stock

4 sprigs fresh thyme

Salt and freshly ground black pepper

Parsley Dumplings

150g self – raising flour

50g butter

1 egg, lightly beaten

20g fresh parmesan cheese, grated

Bunch of fresh parsley, chopped

50g sun – dried tomatoes, drained and roughly chopped

60ml milk

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Method

Preheat the oven to 180c, gas 4, 350f

Coat the beef in the flour, shake off any excess. Heat the oil in a large non – stick lidded oven proof pan, cook the beef in batches until brown. Remove and place in a dish.

Melt the butter in the same pan cook the onion, carrot and garlic until soft. Add wine, tomato paste stock and thyme, season with salt and pepper bring to the boil.

Place the beef back into the pan and stir well. Place the pan in the oven and cook for 2 hours. You might need to add a bit more water or stock if it looks like the gravy is becoming a bit thick.

Meanwhile make the parsley dumpling mixture. Place flour in a medium bowl, rub in the butter, stir in egg, cheese, parsley, tomatoes and enough m ilk to make a soft sticky dough.

Remove dish from the oven, drop level tablespoons of the dumpling mixture about 2cm apart on top of the stew.

Return to the oven and cook uncovered for 20 minutes or until the dumplings are browned lightly and cooked through.

Absolutely delicious.

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