- 2 medium onions sliced
- 600 g stewing beef cubed
- 250 ml beer (own choice)
- 250 ml beef stock and boiling water
- 2 bay leaves
- 1 tablespoon thyme leaves
- Salt and pepper to taste
- 100 g mushrooms chopped into bite-sized pieces
- 2 medium carrots peeled and chopped into bite-sized pieces
- ½ a small swede peeled and chopped into bite-sized pieces
- 150 g Self-raising Flour
- 75 g Suet
- Small pinch of salt
- Cold water
Preheat your oven to 160C.
- Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Turn up the heat, add the beef and cook for 3 minutes, stirring constantly, until the beef is lightly browned.
- Next add the beer & beef stock, thyme & bay leaves, plus salt & pepper to taste. Bring to the boil, cover with a lid, then put the stew into your preheated oven for 2 hours 20 minutes.
- After the stew has been in the oven for just over 2 hours heat a drizzle of olive oil in a frying pan and add the mushrooms, swede & carrots. Fry on a medium-high heat until lightly browned then add to the stew. Put the stew back in the oven for a further 20 minutes.
- Next make the dumplings: place the flour, suet and salt in a bowl and mix together. Add cold water a drop at a time until the mixture comes together into a dough. Divide the dough into 12 and roll each piece into a ball.
- After the stew has been in the oven for a total of 2 hours 40 minutes, remove the stew from the oven and place the dumplings on top of the stew – try to spread them out evenly. Replace the lid and then cook the stew for a final 20 minutes (3 hours in total).
- Serve just as it is or with green veg and either ale or red wine. Enjoy!