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Classic Beef Stew and Dumplings

Serves 6, Ingredients for Stew
900g ( 2 lb ) Stewing or braising steak
3 tbsp plain flour
Vegetable oil
butter
3 carrots
2 large onions
1 tsp tomato puree
½ tsp dried thyme
A bay leaf
1 pint good beef stock
salt and freshly ground black pepper
Chopped curly parsley (to serve)
Crusty bread to serve

Dumplings
110g (4oz) self raising flour
50g (2oz) shredded suet
dried parsley

Method

Preheat the oven to 150C (300F) gas mark 2.

Trim the meat of excess fat, dice into cubes (at least an inch square) and roll in seasoned flour. Peel and chop the carrots and onions into large chunks.

In a heavy based lidded casserole pot (or a separate frying pan) add some oil over a high heat, brown the meat on all sides and set aside. Turn the heat to medium, add a knob of butter and add the carrots & onions and cook, stirring for about 5 mins. Put the carrots, onions and meat in the casserole dish over a medium heat, add whatever flour is left and stir to cook a little. Add the tomato puree and herbs then slowly add the stock and stir.

Season and put in the oven for a good 2 hours.

In the meantime make the dumplings. Mix the flour, suet and parsley together then slowly add drops of water and use your hands to pull the mixture together into a dough. You do not want it wet and soggy so as it starts to pull together add literally a drop at a time. Roll into small walnut sized balls, turn the oven up to 180C (350F) gas 4, and add the dumplings to the stew. Cook for a further 30 mins until the dumplings are big and fluffy.

Garnish with parsley to serve.

This is delicious with fresh crusty bread but can also be served with baby new potatoes.