Beef and Vegetables in Red Wine Sauce

Submitted by Noo8820

"This classic can be cooked in a crock pot or a conventional oven. Either way you get a great tasting meal with minimal effort."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 6

ingredients

• 14.79 ml vegetable oil
• 907.18 g stewing beef
• 2 sliced carrots
• 2 stalk sliced celery
• 99.22 g sliced mushrooms
• 1 onion, chopped
• 396.89 g can drained tomatoes
• 118.29 ml water
• 3 beef bouillon cubes
• 236.59 ml red wine
• 4.92 ml dried herbs
• 2.46 ml salt
• 2.46 ml pepper
• beef gravy granules

• Dumplings

• 170.09 g self raising flour
• 85.04 g suet
• 14.79 ml chopped parsley
• salt and pepper

directions

1. In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
2. Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
3. Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
4. Dumplings;.
5. Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
6. Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
7. On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.

Reviews

[morgainegeiser]

Made this in my crock pot and it was wonderful, the smell all day drove me "batty" and it had a great flavor when it was down. DH loved the dumplings.

 

[I'mPat]

For allergy reasons I had to omit the celery and onion and upped the meat, mushrooms (which I sliced half and quartered the other half) and as bouillon here is extremely salty (and I follow a no/low salt regime) I used a rich homemade beef stock for the water and used a cornflour/cornstarch slurry for the thickener and cooked in the oven and made as a OMC so doubled the meat and cookee at 170C fan forced oven for 2 1/2 hours cooking the dumplings in the last half hour but would stick to my own dupling recipe (we can't get suet here readily so subbed butter and used dried herbs in place of the parsley and though they plumped up beautifully they tasted stodgy). Thank you Noo will may try again with adjustments made for PAC September/October 2009.

 

[Lindas Busy Kitchen]

We absolutely loved this! I got compliments galore on this one from everyone eating. The meat was so tender and the flavors in the broth were just delicious! I used a bottom of the round roast and cut it into cubes, then seared and continued with the recipe. I didn't use the dumpling recipe, as I used Recipe #218701, which is my favorite dumpling recipe and the only one I make, as they never fail me. This meal was awesome, and I look forward to making it again before the winter is out! Thank you for sharing your recipe with us Noo! Made for Gimme 5 Recipe Tag 2/09 Linda

 

[IngridH]

I loved the flavor, and the ease of preparation. Due to the time I had available, I chose to make this in the oven, using an enameled cast iron dutch oven rather than the crockpot. We don't have suet available, so I didn't make the dumplings, just served with a hearty bread on the side to soak up the wonderful sauce. I replaced half of the carrot with half of a chopped turnip, quartered the mushrooms instead of slicing (I like bigger mushroom pieces), and added about 5 small red potatoes, which I cut in half. For the dried herbs, I used italian seasoning, and increased the quantity to a full tablespoon. I had a piece of beef tri-tip in the freezer, so I cut it into large chunks to use for the stew meat. Next time I think I will add all of the vegetables other than the onion and celery about two thirds of the way through cooking, as we like our vegetables more on the al dente side, and these were a bit soft for us. Overall, a great stew recipe that earns points for both ease and flavor, and one that I will make again.

 

[NorthwestGal]

This was a very tasty dish. Since we had fresh baked dinner rolls with this dish, I didn't make the optional dumplings. For the dried herbs, I used basil which I think was a good choice. The red wine, brown gravy and herbs made for a very flavorful sauce that tenderized the vegetables quite nicely. Delicious! I made this dish for 1-2-3 Hit Wonders tag game Dec '08, and I'll definitely make it again (maybe even adding more water to make an elegant beef stew!