Prep 45 mins
Cook 3 hrs
from The Little Paris Kitchen
- 2 lbs stewing beef, cut into 6 large chunks
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 5 ounces lardons or 5 ounces cubed smoked bacon
- 10 button onions or 10 shallots, peeled
- 2 garlic cloves, crushed flat
- 1 bay leaf
- 1 bunch parsley, stalks only (leaves reserved)
- 1 sprig thyme
- 1 sprig rosemary
- 3 cloves
- 10 peppercorns, crushed
- 2 cups red wine
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 10 chestnut mushrooms
- fresh parsley leaves, chopped, to garnish
For the dumplings
- 7 ounces stale baguette, crust included (or other bread)
- chopped parsley
- 1 cup milk
- 1 pinch nutmeg
- salt and pepper
- 1 egg
- 1 tablespoon plain flour
- butter, for frying
- Preheat the oven to 300°F.
- Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 10 fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelized bits as they will add flavour.
- Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
- Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
- Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
- About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
- Meanwhile, heat a tablespoon or so of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
- Garnish the stew with parsley and serve with the dumplings.