Beef Stew and Dumplings

  • 2 tbsp oil
  • 450 g lean stewing beef, cubed
  • 1 onion, sliced
  • 175 g carrots, sliced
  • 1 tsp garlic granules
  • 1 tbsp plain flour
  • 225 ml beer
  • 350 ml beef stock
  • 2 tbsp tomato puree
  • 1 tsp paprika
  • 1 tsp marjoram herb
  • 1 tsp dried sage
  • 100 g self-raising flour
  • 50 g beef or vegetable suet
  • 1 pinch sea salt
  • 1/2 tsp rosemary
  • 1 tsp dried thyme
  • 75 ml water

1. Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and garlic granules. Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through. 2. Add the beer, beef stock, tomato puree, pepper, paprika, marjoram and sage. Stir through and cover with a lid. Cook in the oven for 1 1/2 hours. 3. Meanwhile, combine the self-raising flour, suet, a pinch of salt, rosemary (1/2 tsp), thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls. 4. Remove the stew from the oven and increase the oven temperature to 200°C, 400°F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 mintes. Delicious served with creamy mash.