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Beef Stew with Dumplings

Slow-cooked beef and veg in rich gravy with fluffy herb dumplings.

Ingredients

• 2 tbsp vegetable oil
• 700 g diced stewing beef
• 2 tbsp plain flour
• 1 onion
• 3 carrots
• 400 g potatoes
• 2 tbsp tomato purée
• 700 ml beef stock
• 1 tsp dried thyme
• 150 g self-raising flour
• 75 g vegetable suet

Method

1. Chop the onion and slice the carrots. Peel the potatoes and cut them into chunks.
2. Toss the beef in the plain flour. Heat the oil in a large casserole pan over a medium-high heat and brown the beef in batches, so the pan isn't crowded. Move each batch to a plate.
3. Turn the heat down to medium. Add the onion and carrots to the pan and cook for 6 minutes, stirring now and then, until starting to soften.
4. Stir in the tomato purée and thyme, then return the beef to the pan with the stock. Bring to the boil.
5. Turn the heat down low, cover and simmer gently for 1 hour 30 minutes, until the beef is tender.
6. Add the potatoes and cook for 20 minutes more.
7. Meanwhile, make the dumplings. Mix the self-raising flour, suet and a pinch of salt in a bowl. Add cold water a spoonful at a time, stirring, until it comes together into a soft dough.
8. Shape the dough into small balls, about 2 per person, and place them on top of the stew.
9. Cover and cook for 20 minutes, until the dumplings are puffed and cooked through. Taste the stew, season with salt and pepper and serve.