2 tbsp vegetable oil
1kg braising beef of your choice
1 onion roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
1 bottle stout
200ml beef stock
3 bay leaves
large sprig of thyme
350g SR flour
Mixed herbs or parsley
175ml cold water
Ingredients for this recipe are available in our Farm Shop
Pre heat the oven to 160°C/140°c Fan Gas mark 3
Heat the oil in a large Casserole Dish then brown the meat in batches and set aside. Add the onions and carrots to the dish and give them a good browning.
Then scatter over the flour and give a good stir. Tip the meat and juices into the dish and stir well. Pour over the Stout and Beef Stock, season with salt and pepper and tuck in the bay leaves and Thyme. Bring to a simmer, cover with the lid and place in the oven for two and a half hours.
While waiting for the stew make the Dumplings.
Mix all the ingredients together with the cold water, this will form a heavy dough. Roll into golf ball size balls. Just before the stew cooking time is up, add the Dumplings leaving the lid off and increase the temperature to 200°c/180°c fan Gas mark 6 and place the dish back in the oven for approx half an hour, or until the Dumplings are puffed up and golden and cooked through.