Beef and Root Stew with Parsley Dumplings

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Ingredients (serves 6)

2-3 tablespoons olive oil
1.2 kg diced beef
2 red onions, finely chopped
4 celery sticks, diced
4 carrots, cut into 2cm rounds
400g celeriac, turnip or swede, cut into chunks
2 cloves of garlic, finely chopped
15g thyme
400ml red wine
400ml beef stock

For dumplings

200g self-raising flour
100g suet
2 tablespoons chopped parsley

Method

1. Pre heat the oven to 150C/Gas mark 2.
2. Heat 1 tablespoon of the oil in a large casserole.
3. Cook the beef in 3-4 batches for 1-2 minutes each side until brown, to seal, adding more oil as needed. Transfer to a plate.
4. Cook the onions for 3-4 minutes in the casserole dish until soft,then add the celery, carrot and celeriac and cook for 5 minutes, stirring.
5. Add the garlic and thyme and season well.
6. Pour the wine and the stock to deglaze the casserole.
7. Add the beef,cover and transfer to the oven to cook for 1 1/2 hours.
8. In a large bowl mix the flour with the suet and parsley and season well.
9. Add enough cold water to make a rough dough.
10. Shape into 18 balls and refrigerate.
11. After 1 1/2 hours cooking time turn the oven up to 200C/Gas Mark 6.
12. Place the dumplings in the casserole, cover and return to the oven for 30 minutes, until the dumplings are golden.
13. Serve with seasonal vegetables.

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