For the Parmesan dumplings-
125g (4.41 ounces) butter
250g (8.82 ounces) flour
1 teaspoon baking powder
1/2 cup Parmesan, grated
100ml (3.38 fluid ounces) milk
1/2 teaspoon salt
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.
Originally Submitted
9/4/2013
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