Instructions
Step 1 Heat oil in a large pot over medium-high heat. Brown the beef chunks in batches, then set aside.
Step 2 In the same pot, sauté the onion, garlic, carrots, and leek for 5 minutes until softened.
Step 3 Stir in tomato paste and cook for 2 minutes. Add Worcestershire sauce, beef stock cubes, and water. Return the beef to the pot.
Step 4 Add baby potatoes, season with salt and pepper, bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours until meat is tender.
Step 5 Mix flour, suet (or butter), and a pinch of salt in a bowl. Gradually add cold water and mix until a soft dough forms. Divide and roll into dumpling-sized balls.
Step 6 Add the dumplings to the simmering stew during the last 25–30 minutes of cooking. Cover the pot tightly and don’t lift the lid until dumplings are cooked through.
Step 7 If using cornstarch slurry, stir it in during the last 10 minutes to thicken the gravy.
Step 8 Meanwhile, boil the potatoes for mash until fork-tender, about 15–20 minutes.
Step 9 Drain and mash the potatoes with milk, butter, salt, and pepper until creamy and smooth.
Step 10 Serve the stew hot with fluffy dumplings and a generous scoop of mashed potatoes.
Storage and Reheating Tips
Store stew and dumplings in the fridge for up to 3 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of water if needed. Mashed potatoes can be reheated in the microwave with a bit of milk stirred in to bring back their creamy texture.
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