This oven-baked beef stew recipe can be made to the end of step 2, up to 2 days ahead. Reheat stew, then continue from step 3.
Ingredients
Method
Preheat oven to 160C (140C fan forced). Heat oil in a dutch oven or other flameproof casserole dish over medium heat. Add pancetta and onion; cook, stirring, for 2 minutes or until pancetta is golden. Remove pancetta and onion with a slotted spoon.
Increase heat to high; cook beef, in batches, for 3 minutes or until browned all over. Return beef and pancetta mixture to pan, add garlic, carrot, celery, tomatoes, wine and bay leaves; bring to a simmer. Cover; transfer to oven. Cook for 1½ hours or until beef is almost tender. Season to taste.
**PARMESAN DUMPLINGS:** Sift flours into a bowl; stir in parmesan. Coarsely grate butter into bowl. Rub in butter with your fingertips. Using a flat-bladed knife, cut enough of the water through flour mixture to just bring it together. Roll dough into 16 balls.
Increase oven to 180C. Place dumplings on stew, sprinkle with parmesan. Return to oven, uncovered, for 30 minutes or until dumplings are cooked through and browned lightly.
Handle the dumpling dough as little as possible to keep the texture light and fluffy.
Test Kitchen tip
Can you freeze beef stew?
The beef stew, without the dumplings, is suitable to freeze for up to 2 months.
