Beef Stew with Dumplings

Ingredients - For the beef stew

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

For the dumplings

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

For more recipes vist: www.jamesmartinchef.co.uk

The Denby James Martin Large Casserole Dish is perfect for this dish.

Method

1. Preheat the oven to 180c/350F/Gas 4.
2. For the beef stew, heat the oil and butter in a deep frying pan 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. Season with salt and freshly ground pepper.
6. Transfer to the Large Casserole Dish, cover with the lid and cook for about 2 hours or until the meat is tender.
7. For the dumplings, sift the flour, baking powder and salt into a bowl. 8. Add the suet and enough water to form a thick dough.
9. With floured hands, roll spoonfuls of the dough into small balls.
10. 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