Recipe and Images by Julie Le Clerc
In a world hooked on instant results, there’s something deeply satisfying about slowing down and letting a pot quietly do its work. Slow-cooking, one of the oldest methods in the kitchen, gently coaxes maximum flavour out of ingredients, allowing them to soften, meld and deepen into something far greater than the sum of their parts.
It’s also the perfect way to transform more affordable cuts of meat, as the long cooking process over low heat tenderises them beautifully, turning them meltingly soft and full of flavour. And when time is tight, it’s reassuring to know that once everything is in the pot, it can be left to simmer away while you get on with something else.
Beef and Olive Ragu with Feta Dumplings
A hugely comforting dish for winter nights, this tender, slow-cooked beef stew is topped off with lovely, light herbal dumplings, flavoured with feta cheese. A steamed green vegetable, such as broccoli, makes the perfect side dish.
Serves 6–8
BEEF AND OLIVE RAGU
750g beef stewing steak, trimmed of excess fat
salt and freshly ground black pepper
olive oil
2 onions, chopped
2 medium carrots, peeled and chopped
2 sticks celery, chopped
2 tbsp tomato paste
2 cups beef stock
2 sprigs thyme, leaves picked
¾ cup pitted green olives
FETA DUMPLINGS
2 cups self-raising flour
1 tsp baking powder
big pinch of salt
50g cold butter, cubed
handful parsley, chopped
100g feta cheese, crumbled
1 cup milk
BEEF AND OLIVE RAGU
Cut the beef into 2cm cubes and season with salt and pepper. Heat a little oil in a large heavy-based ovenproof casserole dish. Working in three batches so not to overcrowd the pan, fry the cubed beef over high heat until browned all over, adding more oil as needed. Remove beef to a bowl and set aside.
Turn the heat down to medium. Add the vegetables to the pan, and cook for 5 minutes, stirring regularly until soft. Return the meat and any juices to the pan. Add the tomato paste, stock and thyme and bring to the boil. Reduce the heat to low, cover the pan and simmer gently for 1½–2 hours, stirring occasionally, until the meat is tender. Then add the olives and adjust seasoning to your liking with salt and pepper.
FETA DUMPLINGS
Preheat oven to 200°C. Combine flour, baking powder and salt in a bowl. Using your fingertips, rub the butter into the flour until crumbly. Stir in the parsley, feta and then the milk and mix with a blunt knife just until the dough comes together into a ball. This is similar to a scone dough, so don’t overwork the mixture or the dumplings will be tough.
Turn dough out onto a lightly floured bench and handle only briefly to cut into 12 even-sized portions. Roll portions into balls and place on top of the beef ragu. Bake for 25 minutes or until dumplings are puffed and golden brown.