Beef Dumpling Stew

Ingredients

• 2 tbspolive oil
• 25 gbutter
• 750 gbeef, braising beef, cubed
• 2 tbspall-purpose flour, for coating beef
• 2 clovesgarlic, minced
• 175 gonions, chopped
• 150 gcelery, chopped
• 150 gcarrots, chopped
• 2leeks, chopped
• 200 grutabaga, peeled and diced
• 150 mlred wine
• 500 mlbeef stock
• 2bay leaves
• 3 tbspthyme, fresh, chopped
• 3 tbspparsley, fresh, chopped; to serve
• 125 gall-purpose flour, for dumplings
• 1 tspbaking powder, for dumplings
• 60 gshredded beef suet, for dumplings
• water, cold; add a splash at a time to form the dumpling dough
• 1 tbspWorcestershire sauce, used in the braise; see allergens)
• 1 tbspbalsamic vinegar, used in the braise

Method

1. 1

   Preheat the oven to 180°C (350°F). Heat the oil and butter in a large ovenproof casserole. Brown the beef all over in batches, then sprinkle over the flour and cook for 2–3 minutes more.

2. 3

   Cover with a lid, transfer to the oven, and cook for 2 hours until the meat is very tender.

3. 4

   For the dumplings: sift the flour, baking powder, and a pinch of salt into a bowl. Stir in the suet. Add cold water, a splash at a time, and mix until a thick, slightly sticky dough forms. Roll spoonfuls into small balls with floured hands.

4. 5

   Remove the lid from the stew, place the dumplings on top of the stew, then cover and return to the oven for 20 minutes. For golden-topped dumplings, leave the lid off.

5. 6

   Serve with mashed potato and a sprinkle of chopped parsley.

6. 2

   Add the garlic and all the vegetables and fry for 1–2 minutes. Stir in the wine, stock, and herbs. Add Worcestershire sauce and balsamic vinegar to taste (optional). Season generously.