Rosemary Beef With Parsley Dumplings Recipe

Name: Rosemary Beef With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb beef stew meat, cut into 1 1/2 inch pieces; 2 tbsp all-purpose flour; 1/4 cup vegetable or olive oil; 2 None onions, thinly sliced; 3 None carrots, peeled and coarsely chopped; 7 oz button mushrooms, halved; 2 cloves garlic, minced; 1/2 cup red wine; 1 None beef bouillon cube, crumbled; 1 (13.5 oz) can chopped tomatoes; 1/2 tbsp fresh rosemary leaves, chopped; 2 1/4 cups self-rising flour; 5 tbsp butter, diced; 3 oz Parmesan cheese, grated; 2 tbsp fresh flat-leaf parsley, chopped; 1 cup 2% milk

Servings: persons

2 1/4 lb beef stew meat, cut into 1 1/2 inch pieces
2 tbsp all-purpose flour
1/4 cup vegetable or olive oil
2 None onions, thinly sliced
3 None carrots, peeled and coarsely chopped
7 oz button mushrooms, halved
2 cloves garlic, minced
1/2 cup red wine
1 None beef bouillon cube, crumbled
1 (13.5 oz) can chopped tomatoes
1/2 tbsp fresh rosemary leaves, chopped
2 1/4 cups self-rising flour
5 tbsp butter, diced
3 oz Parmesan cheese, grated
2 tbsp fresh flat-leaf parsley, chopped
1 cup 2% milk

1
Preheat oven to 350u00b0F.
2
Toss beef in flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over medium heat. Working in batches, cook beef for 3 mins, or until browned. Set aside. Add remaining oil and saute onions and carrots for 5 mins, or until softened. Add mushrooms and garlic. Cook, stirring, for 3 mins, or until softened.
3
Add wine. Bring to a boil, reduce heat and simmer, uncovered, for 5 mins, or until reduced by 1/2. Return beef to dish. Add bouillon cube, 1 2/3 cups boiling water, tomatoes and rosemary. Bring to a boil then transfer to oven and bake, covered, for 1 hour 30 mins, or until beef is tender.
4
Sift self-rising flour into a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Season. Add Parmesan and parsley. Add milk and stir to combine. Drop spoonfuls of mixture onto hot beef mixture and bake for another 20-25 mins, or until golden.

1434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 lb beef stew meat, cut into 1 1/2 inch pieces, 2 tbsp all-purpose flour, 1/4 cup vegetable or olive oil, 2 None onions, thinly sliced, and more.

Yes, Rosemary Beef With Parsley Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Beef With Parsley Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions