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Photo of Slow cooked red wine beef stew with dumplings by WW

Slow cooked red wine beef stew with dumplings

Total Time
2 hr 35 min
30 min
2 hr 5 min
Deliciously slow cooked beef in a tomato and mushroom sauce and topped with cheesy dumplings and caraway seeds



200 g, sliced

Beef chuck steak, raw

440 g, (buy 550g), fat trimmed

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Dried bay leaf

1 whole

Beef stock

1½ cup(s), (375ml)

Red wine

½ cup(s), (125ml)

Tomato paste

1 tbs

White self-raising flour

cup(s), (100g)

Skim milk

¼ cup(s), (60ml)

Olive oil

1½ tbs

Fresh flat-leaf parsley

1 tbs, finely chopped

Extra light cheddar cheese

30 g

Caraway seeds

1 tsp

Ground paprika

2 g, pinch, to serve (smoked)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a large shallow ovenproof saucepan with oil and heat over high heat. Cook the mushroom, stirring, for 4 minutes or until golden. Set aside. Lightly spray the pan with oil. Season the beef with salt and pepper. Cook the beef, in 2 batches, for 2 minutes or until browned. Set aside. Reduce heat to medium. Cook the onion, garlic and bay leaf, stirring, for 5 minutes or until softened.
  2. Meanwhile, whisk the stock, wine and tomato paste in a jug until combined. Return the beef to the pan along with the wine mixture. Bring to the boil. Place in the oven and cook, covered, for 1 hour. Add the mushroom and cook, covered, for 30 minutes or until the beef is tender.
  3. Meanwhile, place the flour and a pinch of salt in a large bowl. Combine the milk, oil, parsley and 2 tablespoons of the cheese in a jug. Stir the cheese mixture through the flour until it forms a sticky dough.
  4. Discard the bay leaf from the stew. Drop tablespoonfuls of the dough onto the stew. Sprinkle with caraway seeds and remaining cheese. Cook, uncovered, for 20 minutes or until the dumplings are cooked through.


SERVING SUGGESTION: Steamed green beans.