Beef bourguignon with parmesan dumplings

Beef bourguignon with parmesan dumplings


Try this low-fat version of the classic French stew with melt-in-the-mouth cheese dumplings.

The ingredient of Beef bourguignon with parmesan dumplings

  1. 50g (1/3 cup) plain flour
  2. 750g piece beef topside roast, excess fat trimmed, cut into 3cm pieces
  3. 2 teaspoons olive oil
  4. 12 eschalots (French shallots), peeled
  5. 4 carrots, peeled, cut into 2cm-thick slices
  6. 500g small button mushrooms
  7. 250ml (1 cup) red wine
  8. 500ml (2 cups) Massel beef stock
  9. 1 x 400g can diced tomatoes
  10. 3 dried bay leaves
  11. 6 sprigs fresh thyme
  12. 95g (1/3 cup) tomato paste
  13. 300g (2 cups) self-raising flour
  14. 20g reduced-fat dairy spread
  15. 2 tablespoons shredded parmesan
  16. 2 tablespoons finely chopped fresh continental parsley
  17. 185ml (3/4 cup) no-fat milk

The instruction how to make Beef bourguignon with parmesan dumplings

  1. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss until evenly coated. Shake off excess flour.
  2. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer the beef to a heatproof bowl. Repeat with the remaining oil and beef, reheating the pan between batches.
  3. Add the eschalots, carrot and mushrooms to the dish and cook, stirring occasionally, for 5 minutes or until the vegetables are tender. Add the beef, wine, stock, tomato, bay leaves and thyme to the dish. Stir to combine. Cover and simmer over medium-low heat, stirring occasionally, for 2 hours or until the beef is tender. Add the tomato paste and stir to combine. Season with salt and pepper.
  4. Meanwhile, to make the dumplings, sift the flour into a large bowl. Use your fingertips to rub the dairy spread into the flour until it resembles fine breadcrumbs. Add the parmesan and parsley and stir until well combined. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 12 equal portions and roll each portion into a ball.
  5. Arrange the dumplings over the beef. Cook, covered, for 15-20 minutes or until the dumplings are cooked through. Spoon the beef and dumplings among serving plates and serve immediately.

Nutritions of Beef bourguignon with parmesan dumplings

calories: 505.963 calories
calories: 11 grams fat
calories: 4 grams saturated fat
calories: 52 grams carbohydrates
calories: 8 grams sugar
calories: 41 grams protein
calories: 48 milligrams cholesterol
calories: 942.83 milligrams sodium
calories: NutritionInformation

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