Beef Stew with Dumplings and Mashed Potatoes

Instructions:
step 1 Toss the beef in the flour with a pinch of salt and pepper.
step 2 Heat the oil in a large pot over medium heat and brown the beef in batches.
step 3 Remove the beef and set aside. In the same pot, add the onions and garlic, cooking until softened.
step 4 Stir in the tomato puree, then return the beef to the pot.
step 5 Add the carrots, leeks, baby potatoes, thyme, Worcestershire sauce, and beef stock.
step 6 Bring to a boil, then reduce to a simmer, cover, and cook for 1.5 to 2 hours until the beef is tender.
step 7 Meanwhile, make the dumplings by mixing flour, suet, and salt in a bowl, adding just enough cold water to form a soft dough.
step 8 Shape into golf ball-sized dumplings.
step 9 Add the dumplings to the stew for the final 30 minutes of cooking, placing them on top of the stew and covering the pot.
step 10 For the mashed potatoes, boil the potatoes in salted water until tender, about 15–20 minutes.
step 11 Drain, mash with butter and milk, and season to taste.
step 12 Serve the stew with dumplings over a generous scoop of mashed potatoes, spooning over the rich gravy.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat stew and dumplings gently on the stove over medium-low heat, adding a splash of water or stock if needed. Mashed potatoes can be reheated in the microwave or on the stove with a little extra milk to loosen the texture.