Total cooking and preparation time approximately 1½ hours

Serves 4

Ingredients

2 tbsp olive oil
1 lb best diced braising steak
1 large or 2 small onions, sliced
2 tbsp plain flour
1 pint beef stock
2 carrots, sliced
2 parsnips, sliced
2 turnips, diced
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp coarse ground black pepper

For the dumplings:
8 tbsp self-raising flour
½ tsp salt
4 tbsp suet
5 tbsp water

Method

1. Heat the oil in a saucepan on a high heat and stir-fry the meat and onions for 5 minutes.
2. Sprinkle over the flour and fry for further minute.
3. Add the stock gradually, stirring all the time.
4. Add the vegetables, tomato purée and Worcestershire sauce, then season with salt and pepper.
5. Bring to the boil then reduce the heat and cover. Simmer for 1 hour.
6. Mix the dumpling ingredients together, and form into balls about 1 inch in diameter and add to the pot, resting on top of the stew.
7. Cover and cook for a further 15-20 minutes until the dumplings are light and fluffy.
8. Serve with mashed potatoes.