Slow Cooked Red Wine Stew with Cracked Pepper Dumplings is all about teaming two delicious dishes – a sure-fire recipe for the perfect dinner!

Serves 4

Prep 20 minutes

Cook 7 hours 45 minutes

Slow Cooked Red Wine Stew Ingredients

2 tablespoons extra virgin olive oil

1kg diced chuck steak

2 large carrots, cut into 3cm pieces

2 celery stalks, chopped

6 eschalots, peeled, halved

3 garlic cloves, crushed

1 tablespoon plain flour

1 cup red wine

1/2 cup beef stock

1 bay leaf

6 fresh thyme sprigs

200g Swiss brown mushrooms, sliced

1/4 cup frozen peas

Salad leaves, to serve

Cracked Pepper Dumplings Ingredients

1 1/2 cups self-raising flour

1/2 cup grated cheddar

1 teaspoon cracked black pepper

50g butter, melted

1/2 cup sour cream

1/4 cup milk

Photo: Andrew Young

Tools of the Trade

To create the Slow Cooked Red Wine Stew, we recommend using the Breville ‘Fast Slow Pro™’ Cooker – available now at Domayne. As you’ll see in the below method, the Breville ‘Fast Slow Pro™’ Cooker offers searing and slow cooking functions, making it the perfect choice to carry out this Slow Cooked Red Wine Stew recipe.

Method

1) Using the ‘Fast Slow Pro’ searing function, heat half the oil in the bowl. Cook steak, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate.

2) Add remaining oil to the bowl of the ‘Fast Slow Pro’. Change to sauté setting. Add carrot, celery and eschalot. Cook, stirring occasionally, for 5 minutes. Add garlic and flour. Cook for 1 minute or until fragrant. Return steak. Add red wine, stock, bay leaf and thyme. Season. Stir to combine. Following manufacture’s instructions, cook on the slow cooker setting for 3 hours on high (or low for 6 hours). Add mushroom and peas. Cook for a further 20 minutes.

3) Meanwhile make Cracked Pepper Dumplings Combine flour, cheddar and pepper in a bowl. Season with salt. Make a well. Add butter, sour cream and milk. Mix well to combine. Roll level tablespoons into balls.

4) Remove and discard thyme and bay leaf from stew. Arrange dumplings on top. Cover. Cook on high for 1 hour 10 minutes or until dumplings double in size. Remove lid. Stand for 5 minutes. Serve with salad leaves.

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