Ingredients
300g Diced beef rib (boneless
200g carrot
200g sliced white onion
100g dried Macaroni
150g Portobello mushrooms
300g red wine
50g Garlic minced
35g corn flour
5og tomato paste
2 bay leaf
15g fresh thyme
150g beef suet
50g self-raising flour
2liter white chicken stock
Method
(1) In a bowl mix together suet and self-raising flour, add a good pinch of salt and cracked black pepper and mix with a little water to form a soft dough
(2) Roll dough ball into desired shape and size to make dumplings and set aside for later use
(3) In a pan on a low heat cook onions and garlic until golden in color and nicely caramelized
(4) Remove onions from the pan, increase the heat and add diced carrot and Portobello
mushrooms, thyme and bay leaf and sweat until golden color
(5) Coat beef in corn flour add to the pan and fry until golden in color
(6) Add tomato paste and gently cook out
(7) Return onions to the pan and then deglaze the pan with red wine
(8) Add chicken stock and gently simmer for 2 hours, adding water if necessary
(9) After 2 hours, add Macaroni and dumplings and continue to simmer for 1 hour
(10) Serve and enjoy