Winter warmer

BEEF STEW WITH DUMPLINGS

INGREDIENTS

SERVES 8

1 tablespoon lard or vegetable oil 225g lardons

2 lb (1 kg) stewing beef, cut into 2.5–4-cm cubes

1 small yellow onion, diced 1 tablespoon flour

2 tablespoons malt vinegar 1 tablespoon Worcestershire sauce or mushroom ketchup

One and a half teaspoons black treacle (blackstrap molasses) 8 whole cloves

2 bay leaves

480ml beer

Salt and black pepper

FOR THE DUMPLINGS

115g flour

3 oz (90 g) shredded suet or shredded cold butter

Half teaspoon baking powder Eighth teaspoon salt

1 tablespoon minced fresh rosemary

Black pepper

METHOD

1. Heat the lard in a heavybottomed pot over high heat and fry the lardons (bacon cut into strips about 1 inch/2.5 cm long and ¼ inch/6 mm wide and thick) and beef until browned. Reduce the heat to low, add the onion, and cook, stirring occasionally, until translucent, three to five minutes.

2. Sprinkle everything with the flour and fry, turning all the ingredients regularly, for a few more minutes. Add the vinegar, Worcestershire sauce, treacle, cloves, bay leaves, beer, and water as needed just to cover the beef. Season with salt and pepper, bring to a boil, turn down the heat to low, and cook gently, stirring occasionally and adding a little more water if the pan begins to boil dry, until the beef is tender, about three hours.

3. Once the beef is cooking, make the dumplings: Stir together the flour, suet, baking powder, salt, rosemary, and a little pepper in a bowl, then mix in enough cold water (7–8 tablespoons/105–120 ml) to form a stiff paste. Divide the paste into eighths, shape each portion into a ball, and pop the balls into the pot to cook with the beef for about two hours.

4. At the end of cooking, using a slotted spoon, transfer the dumplings and beef to warmed individual plates. Turn up the heat and reduce the cooking liquid to a good sauce consistency, then spoon an equal amount over each serving.