Beef and ale stew with dumplings

Don’t overcrowd the pan with meat, or it will boil rather than brown.

SERVES 6 PREP 20min COOK about 4hr 25min

• 50g plain flour

• 1.2kg chuck, stewing or casserole beef steak, trimmed and cut into 5cm chunks

• 4tbsp olive oil

• 2 large onions, sliced

• 300ml beef stock

• 500ml ale

• 1 bay leaf

• 4 sprigs fresh thyme

• 200g button mushrooms, halved if large

• 2 large carrots, cut into 5cm chunks

FOR THE DUMPLINGS

• 100g plain flour

• 1tsp baking powder

• 50g butter

• 1tbsp fresh parsley, finely chopped, plus extra, optional, to garnish

• 1tsp fresh thyme, leaves picked

• 50g extra mature Cheddar, grated

1 Put the flour in a large mixing bowl and season. Toss ⅓ of the beef in flour to coat, shaking off excess. Heat 1tbsp oil in a large casserole over medium heat. Fry meat until browned all over. Set aside. Repeat with the remaining meat using 1tbsp oil each time. Add 75ml water to pan, scraping up brown bits.

2 Reduce the heat. Add remaining oil and onions to pan. Cover and cook for 15min until soft, adding a splash of stock if dry.

3 Return beef to pan with stock, ale and herbs. Bring to boil. Turn down heat, partially cover and simmer for 2-3hr until tender.

4 Add the mushrooms and carrots, and simmer for 30min.

5 Meanwhile, make dumplings. Heat oven to 200°C (180°C fan) mark 6. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs. Add the cheese and mix in to form larger flakes, then sprinkle over 1-2tbsp water to bring the dough together. Roll into 6 balls and dot around stew leaving 2cm gaps between them. Put into the oven, uncovered, and cook for 20min, until the dumplings are puffed and golden. Sprinkle over extra parsley, if you like, and serve. PER SERVING: CALS 613; FAT 31G; SAT FAT 12G; CARBS 27G