Beef Dumpling Stew

Instructions

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

2- For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

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

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

5- Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste.

6- Season with salt and freshly ground black pepper.

7- Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

8- For the dumplings, sift the flour, baking powder and salt into a bowl.

9- Add the suet and enough water to form a thick dough.

10- With floured hands, roll spoonfuls of the dough into small balls.

11- After two hours, remove the lid from the stew and place the balls on top of the stew.

12- Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.

13- (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.

14- ) To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings.

15- Sprinkle with chopped parsley.