Beef Stew with Dumplings

2 tbsp olive oil

25g/1oz butter

750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces

2 tbsp plain flour

2 garlic cloves, crushed

175g/6oz baby onions, peeled

150g/5oz celery, cut into large chunks

150g/5oz carrots, cut into large chunks

2 leeks, roughly chopped

200g/7oz swede, cut into large chunks

150ml/5oz red wine

500ml/18fl oz beef stock

2 fresh bay leaves

3 tbsp fresh thyme leaves

3 tbsp chopped fresh flatleaf parsley

Worcestershire sauce, to taste

1 tbsp balsamic vinegar, or to taste

Salt and freshly ground black pepper

125g/4 1/2oz plain flour, plus extra for dusting

1 tsp baking powder

Pinch salt

60g / 2 1/2oz suet

Water, to make a dough

To serve

Mashed potato

1 tbsp chopped flatleaf parsley

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Preheat the oven to 180c/350F/Gas 4.
For the beef stew, heat the oil and butter in a deep frying pan and fry the beef until browned on all sides.
Sprinkle over the flour and cook for a further 2-3 minutes.
Add the garlic and all the vegetables and fry for 1-2 minutes.
Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar to taste. Season with salt and freshly ground pepper.
Transfer to the Large Casserole Dish, cover with the lid and cook for about 2 hours or until the meat is tender.
For the dumplings, sift the flour, baking powder and salt into a bowl.
Add the suet and enough water to form a thick dough.
With floured hands, roll spoonfuls of the dough into small balls.
After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.

To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley