Ingredients

• 4 tbsp olive oil
• 500g/1lb 2oz chuck steak
• cubed
• 2 onions
• roughly chopped
• 1 large carrot
• peeled
• roughly chopped
• 1 celery stalk
• trimmed
• roughly chopped
• ½ swede
• peeled
• roughly chopped
• 2 tbsp plain flour
• 1 litre/1¾ pints beef stock
• 400ml/14fl oz red wine
• 2 bay leaves
• salt and freshly ground black pepper
• 125g/4½oz plain flour
• 65g/2¼oz shredded suet
• 1 tsp baking powder
• 1 tsp salt
• 4-5 tbsp cold water
• to mix
• 70g/2½oz fine oatmeal
• 70g/2½oz plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh rosemary leaves
• 2 tsp fresh thyme leaves
• 80g/2¾oz chilled butter
• 4-5 tbsp cold water
• to mix

Directions

• For the beef stew
• heat the oil in a large
• lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes
• until browned on all sides. Remove from the pan and set aside.
• Add the onions
• carrot
• celery and swede and fry for 6-8 minutes
• or until golden-brown
• adding a little more olive oil if need be. Season with salt and pepper.
• Add the plain flour and stir well. Cook for 1-2 minutes
• or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens.
• Return the beef to the casserole
• add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then leave to simmer gently for 1 hour with the lid slightly ajar.
• Meanwhile
• for the suet dumplings
• combine the flour
• suet
• baking powder and salt in a bowl until well combined. Add the water gradually
• stirring the mixture with your fingers
• until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.
• For the herby oat dumplings
• combine the oatmeal
• flour
• baking powder
• salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers
• gradually adding enough water
• as before
• to make a wet dough. Shape the dough into plum-sized balls.
• When the stew has been simmering for an hour
• season it again with salt and pepper
• if necessary. Put the dumplings on top of the stew
• cover the casserole with the lid
• and cook for a further 15-20 minutes
• or until the dumplings have proudly puffed up. Serve.