Ingredients
- For the dumplings
- 100g kale, de-stemmed
- 140g salted butter (plus 100g grated cold butter)
- 200g self raising flour
- 180g cheddar cheese, finely grated
- 1 small bunch parsley, chopped
- Salt and pepper
- For the stew:
- 3 tbsp olive oil
- 2kg diced onglet of beef
- 2 large onions, chopped
- 5 cloves garlic, crushed
- 30g plain flour
- 1 tbsp tomato puree
- 450ml red wine
- 450ml beef stock
- 500ml water
- 2 sprigs thyme, picked
- 3 diced carrots
- 4 rooster potatoes, peeled and cubed
- 1 small bunch curly parsley, chopped
For the dumplings:
1. Heat 140g of butter in a pan and add the chopped kale. Cook for four minutes until soft. Take off the heat.
2. Put the kale, cold grated butter, flour, cheese, parsley and a pinch of salt and pepper into a bowl and mix. Add a tablespoon of cold water to bind. Roll into balls 2.5-inch thick and set aside.
For the stew:
1. In a pan, heat the olive oil and add the beef. Brown the beef for three minutes. Lower the heat and add the onion and garlic and cook out for three minutes. Add the flour and tomato purée and cook out for five minutes.
2. Add the red wine and reduce by half by simmering briskly. Add the beef stock, water, thyme and cook out at a low simmer for one hour. After an hour, add the potatoes, carrots and dumplings. Cook out for another hour and fifteen minutes. Leave to stand for 25 minutes before serving. Garnish with chopped parsley.
