Instructions
step 1 Toss beef chunks in flour with salt and pepper.
step 2 Heat oil in a large pot, brown the beef in batches, and set aside.
step 3 In the same pot, add onions and garlic, cooking until softened.
step 4 Stir in carrots, leeks (or celery), and tomato paste. Cook for 2–3 minutes.
step 5 Return beef to the pot, add baby potatoes, beef stock, Worcestershire sauce, and thyme.
step 6 Cover and simmer on low for 1.5 to 2 hours, until the beef is tender.
step 7 To make dumplings, mix flour, suet, and salt. Add just enough cold water to form a soft dough.
step 8 Divide into balls and drop them on top of the simmering stew during the last 25–30 minutes of cooking. Cover tightly and avoid lifting the lid.
step 9 For the mash, boil potatoes in salted water until soft, then drain.
step 10 Mash with butter and milk until smooth and fluffy. Season to taste.
step 11 Serve the stew with dumplings and a generous scoop of mash on the side.
Storage and Reheating Tips.
Store leftovers in the fridge for up to 3 days. Reheat stew and dumplings in a covered pot over low heat or in the microwave. Mash can be reheated with a splash of milk to loosen the texture. Suitable for freezing (except dumplings, which are best fresh).
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