***For the stew*** 1 1/2 pound lean cubed beef 1 tablespoon cooking oil 1 large onion, sliced 3 large carrots, in chunks 1 large raw potato cut into large cubes 2 pints beef stock 3 teaspoons plain flour seasoning ***Dumplings*** 8 ounces plain flour 4 ounces shredded beef suet 1/2 teaspoon salt 1 teaspoon baking powder water
In a large, lidded saucepan or casserole, fry the beef in the oil until well browned. Don't worry if it sticks a little - the browning is important. Add the onions and gently fry for five minutes. Add the flour and stir in well. Add the carrots and potato to warm through, then add the stock, stir well until the sauce thickens and boils. Cover and simmer gently for 25 minutes.
Meanwhile, make the dumplings. Stir the shredded suet through the flour, salt and baking powder. Begin adding water while stirring until you have a soft but moldable dough.
After the stew has cooked 25 minutes, stir it through then add the dumplings as balls about 2 inches diameter, to rest on top of the stew. Cover and either continue to simmer on the hob for 20 minutes, or place in an oven, uncovered, at 350 degrees F for 20 minutes.
The stew can also include turnip or swede instead of potato, and the dumplings can include plenty of herbs - great with dried sage, thyme or parsley.