3 Tbsp extra virgin olive oil
2 brown onions, thickly sliced into rounds
2 carrots, thickly sliced
1.5 kg beef chuck steak, cut into 6 cm pieces
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
2 cloves garlic, crushed
140 g tomato paste
55 g jar pickled green peppercorns drained
750 ml bottle red wine
100 g button mushrooms
1 fresh bay leaf
1½ cups self-raising flour
¼ cup flat-leaf parsley leaves, finely chopped
¼ tsp fine salt
⅛ tsp freshly ground black pepper
50 g butter, chopped
1 egg, lightly beaten
250 ml milk
- Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot, then cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.
- Meanwhile, put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.
- Heat 1 Tbsp of the remaining oil in same pan. Add ½ of the beef and brown, turning occasionally, for about 5 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and beef. Return browned beef and browned vegetables to pan. Stir in garlic, tomato paste and pickled peppercorns. Add wine, mushrooms and bay leaf, then bring to the boil. Cover with lid, transfer to oven and cook for 3 hours.
- Meanwhile, to make parsley dumplings, combine flour, parsley, salt and pepper in a medium bowl. Add butter and rub in until mixture resembles wet sand. Make a well in centre and add egg and milk, stirring until just combined and a soft sticky dough forms. Increase oven to 200°C. Spoon tablespoons of dough, about 2cm apart, on top of beef mixture (see Cook’s Tip, left) and bake for 25 minutes or until golden and cooked through.