Food type: Beef
Prep: 20 min
900g good quality diced braising steak
3 tbsp vegetable oil
3 tbsp plain flour
350g carrots diced
250g wild mushrooms
1 pack fresh thyme leaves
3 bay leaves
1 litres beef stock
2 medium leeks chopped
For the dumplings
50g vegetable Suet
100g self-raising flour
½ tsp baking powder
1/2 pack fresh flat-leaf parsley
Freshly ground black pepper
Preheat the oven to 170°C. Place the flour onto a plate and season generously. Then place the beef in the flour and lightly coat.
Then heat 1 tablespoon of the oil in a large oven proof casserole.
Fry the beef in batches for 1-2 minutes on each side, until crisp and brown all over. Transfer to a warm plate and repeat, adding the remaining oil as required until all the beef has been sealed.
Add the carrots and leeks and cook for 2-3 minutes until golden. Stir in the mushrooms plus the bay leaves and half the thyme.
Return the beef to the casserole dish and pour in the beef stock, bring to the boil and then cover before transferring to the oven for 2 hours.
Stir the casserole occasionally over the 2 hours.
For the dumplings, sieve the flour and baking powder into a bowl, stir in the suet, thyme and parsley and season generously.
Stir in 4-5 tablespoons cold water as to create a soft sticky dough. Then roll into 6 or 8 evenly sized balls depending on how large you want them.
Remove the casserole from the oven and stir.
Ensure the beef is tender and the carrots cooked, taste and season if necessary.
Place the dumplings evenly in the casserole and spoon the liquid over the top.
Cover and return to the oven for 25-30 minutes, or until the dumplings look light and puffy, and serve with crusty bread and a glass of St Andrews Cabernet Sauvignon