Servings:

serves 4

Level of difficulty:

Intermediate

Ingredients

750g/1½lb stewing steak
500g/1lb small onions, sliced
40g/1½oz beef dripping
1½ tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
3 large mushrooms, diced
1 parsnip, small diced
1 leek, finely chopped
1 bay leaf
1 beef stock cube
1 clove garlic
1 oxo
2 tablespoons fresh basil
washed peeled potatoes, use as much as u like to use

For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded beef suet
2 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix

Method

Remove any surplus fat from the meat and trim into neat cubes.
Fry the meat and onions in the dripping until lightly browned all over,add garlic. Sprinkle in the flour and mix well.stir in the water and continue stirring until it boils. Season to taste.
Cover and simmer gently for ½ hour. Then add the carrots, bay leaf,parsnip,mushrooms,leek,basil,stock cube, oxo, and simmer for a further hour, then add the chunky potatoes and cook for ½ hour , when it will be time to add the dumplings.
To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes, or until doubled in size