2). Heat large frying pan to medium heat with oil.
3). Place beef in a large bowl season with salt and pepper, Scatter over the flour ensuring the meat is coated.
4). Brown off the beef in batches, remove and set aside, brown off the piece of oxtail and set aside.
5). Fry off the smoked bacon and set aside.
6). Sweat off the vegetables for 3 mins. Add the garlic for a further 1 min.
7). Place the vegetables and the meat in an oven proof dish along with the slice of oxtail.
8). Add the Guinness stock water, tomato paste, herbs and Worchester sauce to the meat and veg.
9). Cover and place in the preheated oven for 2 hours till the meat is tender.
10). Make the dumplings, by adding the flour to a bowl add the salt and grated suet mix through with the parsley.
11). Slowly add the water until you have a soft dough turn out and gently kneed it into a round ball. Divide into 8 and roll into balls. Place on top of the stew and cover for a further 20 mins.
12). Remove the lid and cook for a further 10 mins.
13). Serve with your favourite vegetables on the side.
