750g / 1 lb 10 oz Beef Braising steak chopped into chunks
2 Tbsp Plain Flour
2 Garlic cloves Crushed
175g/6oz Onion Chopped
150g/5oz celery Chopped
150g Carrots Chopped
160g Swede /Parsnips Chopped
150ml /5 floz Red wine
500ml /18fl oz Beef stock
2 Bay Leaf’s
1 Tbsp Fresh Thyme Leaf’s
3 Tbsp Chopped parsley
Splash of Worcestershire Sauce to taste
Salt and Pepper to taste
Dumpling Ingredients
280g Self Raising Flour
½ tsp English Mustard Powder
4 Spring Onions finely chopped
3 Tbsp chopped parsley
2 Tbsp Rapeseed oil
200ml Buttermilk
120g/5oz Suet
METHOD
Per heat oven to 180c/350f/Gas 4
Heat oil and butter in Ovenproof Casserole Dish and fry beef until brown on all sides
Sprinkle over flour and cook for 2 more minutes , add garlic and all vegetables
Fry for a further 2 minutes mixing well all ingredients
Stir in wine , stock, herbs ,Bay Leaf, Worcestershire Sauce and season with salt and pepper
Cover with a lid and transfer to pre heated oven and cook for about 2 hours until meat is fork tender
For the Dumplings , Sift flour and add mustard powder,herbs, Scallions and salt
Add the suet and buttermilk to form a thick dough
With floured hands shaped spoon full of dough into small balls
After two hours remove the lid from the stew and place the balls on top of the stew
Press them down in the Stew gravy to very slightly submerge them
Cover with lid and return to oven for 20 minutes until the dumplings have puffed up and are tender If you prefer your dumplings with a golden top then leave the lid off when returning to oven
To serve place spoonful of mash potato onto each plate and tops with stew and dumplings
Sprinkle parsley and thymes leave to garnish and Enjoy
