Braised Beef with Semolina Dumplings
INGREDIENTS
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For the braised beef:
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1 bunch good-size carrots (6 to 8), about 1 1/4 pounds (570 grams)
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3 pounds (1.4 kilograms) beef chuck roast, trimmed and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces
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Kosher or sea salt and freshly ground black pepper
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2 tablespoons olive oil
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1 large onion, finely chopped
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2 ribs celery, finely chopped
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1 tablespoon chopped fresh cilantro or Italian parsley, plus more for garnish
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1 teaspoon hot or sweet paprika, or a mix
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2 large cloves garlic, minced
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3 Roma tomatoes, grated, and 1 tablespoon minced sun-dried tomato or tomato paste, or 1 can (8 ounces/225 grams) tomato sauce
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About 2 cups (480 milliliters) homemade beef stock, or 1 cup (240 milliliters) canned beef broth diluted with 1 cup (240 milliliters) water
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1 pound romano bean or snap beans (preferably Blue Lake), or 1 small head cauliflower
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Semolina dumplings (recipe follows)
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Rice or thick slices of country bread for serving (optional)
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For the semolina dumplings:
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1/2 onion, finely chopped
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5 tablespoons (75 milliliters) mild oil, such as grapeseed or safflower
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1/2 bunch cilantro or Italian parsley, finely chopped (about 1/4 cup/15 grams)
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1 cup (220 grams) coarse semolina (in a pinch, 210 grams of regular Cream of Wheat can be substituted)
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1 teaspoon kosher or sea salt
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Freshly ground black pepper
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1/8 to 1/4 teaspoon hot paprika, or 1/4 teaspoon sweet paprika
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2/3 cup (165 milliliters) water
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