date:Aug 27, 2014
Ingredients
50g (1/3 cup) plain flour
750g piece beef topside roast, excess fat trimmed, cut into 3cm pieces
2 teaspoons olive oil
12 eschalots (French shallots), peeled
4 carrots, peeled, cut into 2cm-thick slices
500g small button mushrooms
250ml (1 cup) red wine
500ml (2 cups) beef stock
1 x 400g can diced tomatoes
3 dried bay leaves
6 sprigs fresh thyme
95g (1/3 cup) tomato paste
Parmesan dumplings
300g (2 cups) self-raising flour
20g reduced-fat dairy spread
2 tablespoons shredded parm