Beef Shin Stew With Parmesan Dumplings

By Booper-2

Ingredients

• (For The Stew)
• 1 kg beef shin
• 1 onions, finely chopped
• 1 celery stick, finely chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, thinly sliced
• 1 x400g tin chopped tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 250 ml red wine
• 2 tins (use the tomato tin) beef stock
• 1 bay leaf
• 5 sprigs fresh thyme
• 250 g portabellini mushrooms, halved
• salt & pepper to taste
• (For Parmesan Dumplings)
• 125 g butter
• 250 g flour
• 1 teaspoon baking powder
• 1/2 cup Parmesan, grated
• 100 ml milk
• 1/2 teaspoon salt

Details

Servings 4
Preparation time 30mins
Cooking time 180mins
Adapted from simply-delicious-food.com

Preparation

Step 1

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.