Ingredients
¼ cup olive oil
1.8kg beef chuck steak, trimmed, cut into 5cm pieces
3 bacon rashers, rind removed, chopped
1 large onion, chopped
2 carrots, cut into 1cm pieces
4 cloves garlic, crushed
2 tablespoons chopped fresh oregano
1/4 cup tomato paste
400g jar basil-flavoured tomato pasta sauce
PARMESAN DUMPLINGS
50g cold butter, chopped
2 cups self-raising flour
½ cup grated parmesan
½ cup chopped fresh parsley
¾ cup milk
Method
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Heat 2 tablespoons of oil in a flameproof casserole dish (14-cup capacity) over a high heat. Add beef in three batches. Cook, turning occasionally for about 5 minutes, or until browned all over. Remove.
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Heat remaining oil in same dish over a medium to high heat. Add bacon, onion, carrots, garlic and oregano. Cook, stirring occasionally, for about 5 minutes, or until onion is soft. Add paste. Stir for 1 minute. Return beef with pasta sauce and 2 cups water. Season with salt and pepper. Cover with lid.
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Cook in a slow oven (150C) for 1 hour and 45 minutes.
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Meanwhile, make dumplings. Using your fingertips, rub butter into flour in a large bowl to form fine crumbs. Stir in cheese and parsley. Add milk. Mix well. Bring dough together with your hands. Divide into 12 equal portions. Shape into balls.
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Remove casserole from oven. Remove lid. Arrange dumplings over top. Increase oven to hot (200C).
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Cook, uncovered, for a further 15 minutes, or until dumplings are golden brown. Serve.
