Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew. Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour.

If the stew is being cooked in the oven, allow around 30 minutes for the dumplings to cook. Put the seasoned flour in a plastic bag, add the beef cubes and toss to coat. Heat the oil over a ...

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To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. Beef bourguignon benefits from getting good-quality, well-marbled meat from the butcher’s shop. The supermarket ...

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The recipe's description entices with: "For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes." True to form for a James Martin dish ...

Feel free to swap the parsley in the dumplings for any other soft green herb of your choice. Yields: 4 servings Prep Time: 30 ...

Dot the dumplings on top of the beef. Cook, covered, for 20 minutes, then uncover and cook for another 10 minutes. Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.

The chef showed off his Mongolian Beef and D’s Dumplings. The dumplings are an homage to sister Diane, who pretty much perfected the dumplin’ roll-up. Cut Chinese chives into approximately 1/4 ...

Dreaming about tissue-soft xiao long bao or crispy wontons stuffed with marinated pork? It’s a good thing Sydney has no shortage of eateries doling out heavenly iterations of China’s unofficial ...