Red Wine And Peppercorn Beef Stew With Parsley Dumplings Recipe Recipe | Better Homes & Gardens Aust

Ingredients

• 3 Tbsp extra virgin olive oil
• 2 brown onions, thickly sliced into rounds
• 2 carrots, thickly sliced
• 1.5kg beef chuck steak, cut into 6cm pieces
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp plain flour
• 2 cloves garlic, crushed
• 140g tomato paste
• 55g jar pickled green peppercorns, drained
• 750ml bottle red wine
• 100g button mushrooms
• 1 fresh bay leaf
• PARSLEY DUMPLINGS
• 1½ cups self-raising flour
• ¼ cup flat-leaf parsley leaves, finely chopped
• ¼ tsp fine salt
• ¹⁄8 tsp freshly ground black pepper
• 50g butter, chopped
• 1 egg, lightly beaten
• 250ml milk