INGREDIENTS
1/4 cup (60ml) extra virgin olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
2 bacon rashers, finely chopped
6 garlic cloves, crushed
1/3 cup (50g) plain flour
750g beef chuck steak, chopped into 5cm pieces
1/2 cup (125ml) sherry
1 tbs Worcestershire sauce
70g tomato paste
1 1/2 cups (375ml) beef stock
375ml can apple cider
400g can diced tomatoes
3 fresh bay leaves
800g mixed root vegetables, roughly chopped into 3cm pieces (we used sweet potatoes, carrots and parsnips)
HERB DUMPLINGS
1 1/3 cups (200g) self-raising flour
1/2 cup chopped herbs (we used parsley, chervil and oregano)
100g unsalted butter, frozen
1/3 cup (80ml) milk
METHOD
1.Heat half the oil in a large heavy-based saucepan with a lid over high heat. Add onion, celery and bacon and cook for 5-6 minutes until softened. Add garlic and cook for a further minute or until softened. Remove from pan and set aside.
2.Season flour. Toss beef in flour, shaking off excess. Heat remaining oil in pan over high heat. In batches, add beef and cook, stirring, for 4-5 minutes until browned. Remove from pan and set aside. Add sherry to pan and cook for 5-6 minutes until reduced by half. Add Worcestershire sauce and tomato paste and cook, stirring occasionally, for 2-3 minutes until reduced slightly. Return onion mixture and beef to pan with stock, cider, tomatoes, and bay leaves. Reduce heat to medium-low. Cover and simmer for 1 hour 30 minutes-2 hours until beef is tender. Add root vegetables and cook for a further 40 minutes or until just tender.
3.For the dumplings, place flour and herbs in a bowl. Season. Grate frozen butter and, using your fingertips, rub into the flour mixture to create fine crumbs. Gradually add milk and use a butter knife to mix into a rough dough. Using lightly floured hands, roll dough into 12 balls and pop on top of the stew, spaced out. Cover and cook for a further 20 minutes or until the dumplings have swollen to twice their size. Divide stew between plates to serve.
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