BEEF STEW

Serves 4

900g (2lb) diced casserole steak 2tbsp plain flour

Salt and freshly ground black pepper

2tbsp olive oil

25g (1oz) butter

2 large onions, peeled and chopped

3 garlic cloves, crushed

2 large carrots, peeled and cut into chunks

250ml (9fl oz) red wine

1tbsp tomato purée

½ a swede, peeled and diced 2tbsp Worcestershire sauce 500ml (18fl oz) hot beef stock A small handful of soft thyme sprigs

For the dumplings

150g (5½oz) self-raising flour

55g (2oz) butter

1 medium egg, lightly beaten

25g (1oz) finely grated Parmesan cheese

75g (2¾oz) cooked streaky bacon, crumbled

A small handful of chopped parsley

4-5tbsp milk Preheat the oven to 160°C/fan 140°C/gas 3. Toss the steak with the flour, salt and pepper to coat. Heat the oil in a large heavy-based casserole dish. Cook the steak in batches until browned. Set aside on a plate. Melt the butter in the casserole dish and add the onions, garlic and carrots. Cook for 3-4 minutes, stirring, until softened slightly. Pour in the wine and bring to the boil, scraping up any crispy bits from the bottom of the pan. Return the steak to the casserole dish and stir in the tomato purée, swede, Worcestershire sauce, stock and thyme. Bring to the boil, cover and bake in the oven for 1 hour 45 minutes, until the steak is tender.

About 30 minutes before the end of cooking, make the dumplings. Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the beaten egg, Parmesan, bacon, parsley and milk, and combine. Lift the lid from the casserole dish and season the stew, to taste. Drop spoonfuls of the dumpling mixture over the stew and return to the oven for 20-25 minutes, until the dumplings are risen and golden brown.