Beef in Red Wine Topped with Leek Dumplings

Name: Beef in Red Wine Topped with Leek Dumplings
Cook time: 120 min
Total time: 120 min
Cuisine: British
Ingredients: 3 tbsp olive oil; 1kg braising steak, cubed; 2 onions, finely chopped; 25g plain flour; 300g carrots, peeled and cut into large slices; 300g mushrooms, cut into quarters; 300ml red wine; 300ml beef stock; 2 tbsp tomato puree; 1 tbsp Worcestershire sauce; 3 sprigs thyme; 1 bay leaf; Salt and freshly ground pepper; 1 tbsp olive oil; 1 leek, finely chopped; 200g self raising flour; 100g vegetable suet; salt and freshly ground pepper

Over a year ago 16,040 views

Cook: 120 mins

British Main Course

Ingredients

Accompaniment

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Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

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Method

1
1. Pre-heat the oven to 150C, gas mark 2.
2. Heat 2 tbsp of the olive oil in a large casserole dish then brown the steak until brown on all sides, do this in batches and remove with a slotted spoon
3. Heat the remaining oil in the casserole dish, add the onions and cook over a low heat until softened.
4. Return the meat to the pan, sprinkle over the flour and cook for a further minute.
5. Add the carrots, mushrooms, wine, stock, tomato puree, Worcestershire sauce and herbs to the pan. Stir well and bring to the boil.
6. Cover and cook in the oven for 1½ hours.
7. Meanwhile for the dumplings heat the olive oil in a frying pan and cook the leeks for about 10 minutes until softened, remove from the heat and leave to cool.
8. Mix together the flour and vegetable suet, add the leek, season well with salt and pepper and mix in enough water to form a soft dough. Shape into eight balls.
9. Remove the beef from the oven. Turn the oven up to 180C gas mark 4. Remove the bay leaf and thyme sprigs then place the dumplings on top of the beef spaced apart, return to the oven and cook for a further 30 minutes until the dumplings are puffed up and golden.