BEEF STEW WITH DUMPLINGS

Preheat the oven to 150°C/300°F/Gas Mark 3.

Preheat oven to gas mark 4 (180ºC 350ºF).

Toss the beef and flour together in a bowl with salt and pepper. Heat a large flameproof casserole dish until hot, add a little dripping or oil and enough of the beef to just cover the bottom of the casserole. Fry until browned on each side, then remove and set aside. Repeat with more dripping and beef in batches.

Meanwhile, cut the celery, carrot and leek into 2.5cm pieces and roughly chop the garlic. Add the last of the dripping and the onions, garlic, celery, carrot and leek, then cook gently for 5–10 minutes, until softened and lightly coloured.

Return the beef to the casserole and add the beer, mixed herbs and bay leaves. Simmer until reduced by half, then add the beef stock and bring back to a simmer. Cover with a lid and place in the oven for 2 hours.

To make the dumplings.

Mix the flour, baking powder, salt and suet in a bowl and gradually add 3–5 tablespoons water, just enough to form a slightly sticky dough. Dust your hands with a little flour and roll the dough into small balls about the size of a ping-pong ball, then set aside.

After 2 hours, remove the stew from the oven and carefully place the dumplings on top.

Return to the oven for 20 minutes, uncovered, until the dumplings have cooked through and turned light golden brown. Roughly chop the parsley and sprinkle over the stew to serve.