Beef Braising Steak Stew with Dumplings

Cooking Time:      1 hr 40 mins
Serves:                   4 people

What you need

450g diced John Penny braising steak
1 tablespoon oil
2 carrots, peeled and chopped
1 onion, chopped
1 tablespoon plain flour
bayleaf
thyme sprig
1 beef stock cube made up with 500ml boiling water
50g suet - ask your butcher for the suet
100g self raising flour
chopped parsley to garnish
freshly ground black pepper
fresh rosemary to garnish

How to cook

Heat the oil in a large saucepan, brown the carrots and onion, stir in the diced braising steak, brown well then stir in the flour.

Add a bay leaf and thyme sprig along with the beef stock. Cover and simmer for 1 hour.

Meanwhile to make the dough - add the suet, flour and a little water into a food blender.  When this forms a thick dough make into 8 dumplings.

Remove cover from the steak stew; pop the dumplings on the top and simmer for a further 30 minutes.

Serve immediately garnished with rosemary.