Instruction

• Preheat the oven to 180C/350F/Gas 4
• For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides
• Sprinkle over the flour and cook for a further 2-3 minutes
• Add the garlic and all the vegetables and fry for 1-2 minutes
• Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste
• Season with salt and freshly ground black pepper
• Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender
• For the dumplings, sift the flour, baking powder and salt into a bowl
• Add the suet and enough water to form a thick dough
• With floured hands, roll spoonfuls of the dough into small balls
• After two hours, remove the lid from the stew and place the balls on top of the stew
• Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender
• (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven
• ) To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings
• Sprinkle with chopped parsley