Ingredients

• 2 tbsp plain flour
• seasoned with salt and freshly ground black pepper
• 1kg/2lb 3oz braising steak
• cut into 5cm/2in pieces
• 55g/2oz unsalted butter
• 150g/5½ oz smoked streaky bacon
• cut into 1cm/¼in dice
• 2 onions
• peeled and thinly sliced
• 1 sprig thyme
• 1 bay leaf
• 650ml/23fl oz Irish stout
• such as Guinness
• 80g/3oz stoneless prunes cut in half
• 80g/3oz pickled walnuts
• sliced
• 4 tsp balsamic vinegar
• 4 tsp soft dark brown sugar
• 2 tsp Dijon mustard
• 500ml/10½fl oz beef stock
• salt and freshly ground black pepper
• 235g/8oz plain flour
• 120g/4oz shredded suet
• 80g/3oz fine white breadcrumbs
• 2 tsp parsley
• chopped
• 2 tsp chives
• chopped
• salt and freshly ground white pepper
• 500ml/17fl oz beef stock
• 1kg/2¼lb floury potatoes
• peeled
• washed and cut into 2.5cm/1in chunks
• salt and ground white pepper
• 85g/3oz unsalted butter
• 225ml/8fl oz semi-skimmed milk
• warmed

Directions

• Preheat oven to 140C/285F/Gas 1.
• Place the flour and meat in a polythene bag and shake to coat the meat.
• Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside.
• Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions
• thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine.
• Pour in the Guinness and stir vigorously.
• Return the beef to the pan; stir to combine
• add remaining ingredients and bring to the boil.
• Cover the casserole with a lid and place in the oven.
• Cook for at least four hours (or preferably overnight) until the meat is very tender.
• For the suet dumplings
• combine the first five ingredients
• mixing well. Work to a paste with cold beef stock
• adding just enough to bind all the ingredients. Season to taste.
• Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes.
• Remove from the stock and add to your beef casserole.
• For the mashed potato
• simmer the potatoes in salted water for 12-15 minutes. Drain
• then put the colander over the pan on a low heat for two minutes to dry the potatoes.
• Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth.
• Fold in the butter and warm milk and beat until combined. Check seasoning.
• Serve the beef and dumplings with a dollop of mashed potato.