Italian Beef & Peas with Egg Dumplings

Steps

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1. 1
   Heat olive oil in a large pot, add chopped onion and cook until softened.
   ▶ ≈1:12
2. 2
   Add chopped garlic and cook together with the onion.
   ▶ ≈1:57
3. 3
   Add beef cubes and cook until browned, allowing any released liquid to evaporate.
   ▶ ≈2:11
4. 4
   Season the beef with salt, black pepper, and fresh parsley, stirring to combine.
   ▶ ≈3:45
5. 5
   Add water, cover the pot, and reduce heat to a low simmer.
   ▶ ≈4:55
6. 6
   While the beef simmers, prepare the frozen peas by thawing them in water, then drain well.
   ▶ ≈6:15
7. 7
   Prepare the egg dumpling mixture by cracking six eggs into a bowl and beating lightly.
   ▶ ≈6:56
8. 8
   Add salt, black pepper, fresh parsley, breadcrumbs, and grated Pecorino Romano cheese, mixing until soft and combined.
   ▶ ≈8:00
9. 9
   When the beef has cooked for about two hours and is tender, add the drained peas and continue cooking.
   ▶ ≈14:10
10. 10
    Transfer the beef and broth to a baking dish, then drop spoonfuls of the egg mixture over the top of the stew.
    ▶ ≈14:58
11. 11
    Taste for salt and adjust as needed. Cover the entire surface of the stew with spoonfuls of the egg mixture.
    ▶ ≈17:28
12. 12
    Place the baking dish in a preheated oven and bake for about 45 minutes until the egg dumplings are golden brown.
    ▶ ≈21:15
13. 13
    Remove from the oven and let cool for 15 to 20 minutes before serving.
    ▶ ≈22:00