This recipe comes from the Book the Great British Bake off How to Bake

750g Diced lean stewing steak

2 Tbsp Plain flour

Quarter Tsp Mustard Powder

Quarter tsp  Salt

Quarter tsp pepper

3 Tbsp Vegetable oil

2 Medium onions finely sliced

300ml Good Beef stock

300ml stout ( I used Guinness )

1 Fresh Bay leaf

2 Medium carrots peeled

2 Medium parsnips peeled

 

For the Dumplings

 

100g Self raising flour

Good pinch of salt

Half tsp mustard powder

50g Beef or vegetable suet

1 Tbsp chopped parsley

 

1) Preheat the oven to 170 c . Toss the meat in a bowl with the flour , mustard powder , salt and pepper until thoroughly coated. Heat the oil in the casserole.

2) Add the meat a few pieces at a time and fry until lightly browned. Take care not to overcrowd the pan or the meat will start to boil and steam instead of browning. Use a slotted spoon , remove the meat from the pan to a plate.

3) When all the meat is brown , turn the heat right down and add the sliced onions to the casserole, stirring well to dislodge any bits and pieces stuck to the base. Cover and cook very gently stirring frequently for 10 to 12 mins or until soft and tender.

4) Return the meat to the pan along with any juices on the plate. .Stir in the stock , stout, and bay leaf plus a little more pepper and bring to the boil . Stir well then cover and transfer to the oven to cook for 1 and a half hours. ( I used my slow cooker at this point and put it on a low setting for up to 8 hours )

5) Meanwhile cut the carrots ans parsnips into chunks the same size as the beef . Remove the casserole from the oven and stir in the carrots and parsnips ( Mine were already in the stew in the slow cooker from the start as I found this easier )  Cover again and return to the oven for a further 30 mins or until the meat is very tender.

6) Towards the end of this cooking time , make up the dumplings. Sift the flour , salt and mustard powder into a mixing bowl. Mix in the suet and parsley , then stir in 4 to 5 tbsp of cold water to make a slightly soft but not sticky dough. Flour your hands then divide the mixture into 8 and roll into balls.

7) When the meat is tender , give the contents of the casserole a stir and taste , then add more seasoning as needed. Gently drop the dumplings on top of the beef mixture, spacing them evenly. Cover the casserole return to the oven and cook for 25 to 30 mins or until the dumplings are firm ( 45 mins in a slow cooker ) . Serve piping hot with plenty of green vegetables.

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