Red Wine Beef Stew with Parmesan Dumplings

Ingredients

• Red wine stew
• 2 tablespoons extra virgin olive oil
• 350 gram piece flat pancetta, cut into 1cm thick matchsticks
• 2 medium red onions (340g), cut into thick wedges
• 1 kilogram beef chuck, trimmed, cut into 3cm pieces
• 2 cloves garlic, chopped finely
• 1 medium carrot (120g), chopped coarsely
• 2 trimmed celery stalks (200g), sliced thickly
• 400 grams canned diced tomatoes
• 2 cups (500ml) dry red wine
• 2 fresh bay leaves
• 10 grams finely grated parmesan
• Parmesan dumplings
• 1 cup (150g) plain flour
• 1 cup (150g) self-raising flour
• ½ cup (40g) finely grated parmesan
• 125 grams butter, chilled
• ½ cup (125ml) chilled water, approximately