British Stew with Beef Dumplings

What does it include?

Ingredients

• 2 tablespoons olive oil
• 25g butter
• 750 g beef
• 2 tablespoons plain flour
• 2 cloves of garlic, minced
• 175g onions
• 150 g celery
• 150g carrots
• 2 leeks chopped
• 200g Sweden
• 150ml red wine
• 500 g meat broth
• 2 bay leaves
• 3 tablespoons of thyme
• 3 tablespoons chopped parsley
• 125 g plain flour
• 1 teaspoon baking powder
• 60 g tallow
• water splash

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C (350°F).
2. In an oven-safe casserole dish, heat the oil and butter. Add the meat and brown it well on all sides until golden brown.
3. Sprinkle the flour over the meat and cook 2–3 minutes more to lightly toast it, noticing a caramel aroma.
4. Add the garlic, onion, celery, carrot, leek and garlic. Sauté for 1–2 minutes until vegetables are slightly translucent.
5. Add the red wine and let it reduce for a minute, watching as the aroma of the wine intensifies.
6. Add the broth, bay leaves, thyme and parsley. Adjust with Worcestershire sauce and balsamic vinegar if you want a deeper flavor. Salt and pepper to taste.
7. Cover the casserole and cook in the oven for 2 hours, until the meat is very tender and the liquid reduces to a thick sauce.
8. In a bowl, sift together the flour, baking powder and a pinch of salt.
9. Mix the suet and add water little by little until you have a thick, pliable dough.
10. Shape into tablespoon-sized balls with lightly floured hands.
11. After 2 hours of cooking, remove the lid from the stew and spread the dough balls over the surface.
12. Cover again and bake 20 minutes more, or leave uncovered if you prefer a golden brown top.
13. Serve hot with mashed potatoes and sprinkle fresh parsley on top.