3 Tbsp extra virgin olive oil
2 brown onions, thickly sliced into rounds
2 carrots, thickly sliced
1.5kg beef chuck steak, cut into 6cm pieces
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
2 cloves garlic, crushed
140g tomato paste
55g jar pickled green peppercorns, drained
750ml bottle red wine
100g button mushrooms
1 fresh bay leaf
1½ cups self-raising flour
¼ cup flat-leaf parsley leaves, finely chopped
¼ tsp fine salt
¹⁄8 tsp freshly ground black pepper
50g butter, chopped
1 egg, lightly beaten
Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot, then cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.
Meanwhile, put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.
Heat 1 Tbsp of the remaining oil in same pan. Add ½ of the beef and brown, turning occasionally, for about 5 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and beef. Return browned beef and browned vegetables to pan. Stir in garlic, tomato paste and pickled peppercorns. Add wine, mushrooms and bay leaf, then bring to the boil. Cover with lid, transfer to oven and cook for 3 hours.
Meanwhile, to make parsley dumplings, combine flour, parsley, salt and pepper in a medium bowl. Add butter and rub in until mixture resembles wet sand. Make a well in centre and add egg and milk, stirring until just combined and a soft sticky dough forms. Increase oven to 200°C. Spoon tablespoons of dough, about 2cm apart, on top of beef mixture and bake for 25 minutes or until golden and cooked through.
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