Beef Dumpling Stew

Pasos

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   In an ovenproof casserole, heat the oil and butter and brown the beef on all sides.

3. 3

   Sprinkle over the flour and cook for 2-3 minutes.

4. 4

   Add the garlic and all the vegetables, and fry for 1-2 minutes.

5. 5

   Stir in the red wine, beef stock, and herbs; add Worcestershire sauce and balsamic vinegar to taste; season with salt and freshly ground black pepper.

6. 6

   Cover and transfer to the oven; cook for about two hours or until the beef is tender.

7. 7

   For the dumplings, sift plain flour, baking powder and salt into a bowl; add the suet and enough water to form a thick dough.

8. 8

   Roll spoonfuls of the dough into small balls.

9. 9

   After two hours, remove the lid from the stew and place the dumplings on top; cover, return to the oven and cook for a further 20 minutes or until the dumplings are swollen and tender. (If you prefer golden tops, leave the lid off when returning to the oven.)

10. 10

    To serve, place a scoop of mashed potatoes on each plate and top with the stew and dumplings; sprinkle with chopped parsley.