date:Aug 27, 2014
s.
Step 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.
Step 4
Meanwhile, to make the dumplings, sift the flour into a large bowl. Use your fingertips