Beef Stew with Herb Dumplings

For the stew:
1 tbsp mild olive oil
1 large onion, roughly chopped
600g stewing beef, trimmed of fat and cut into cubes
2 cloves of garlic, crushed
1 tbsp plain flour
2 sticks celery, chopped
3 carrots peeled and chopped into large chunks
1 tin chopped tomatoes
1 tbsp tomato puree
1 tbsp worcester sauce
500ml beef or vegetable stock
1 tsp freshed chopped thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper

For the dumplings:
65g cold butter, diced
130g self-raising flour
2tbsp chopped fresh parsley
50ml cold water
Salt and pepper

MUM Mixer.

1. Heat the oil over a medium heat in a large oven proof lidded casserole dish. Cook the onion for a few minutes then tip in the stewing beef and turn a few times in the oil and onion. Add the garlic and flour and cook for a few minutes over a medium heat, stirring well.

2. Add the celery, carrots, tinned tomatoes, tomato puree, worcester sauce, stock, thyme, bay leaf, salt and pepper. Bring to the boil and give everything a good stir. Cover and transfer to the oven and cook for 2 ½-3 hours or until meat is tender.

3. While the stew is cooking make the dumplings. Place the butter in the bowl of the MUM Mixer with the stirrer attached. Beat the butter for about 30 seconds on a low speed. Add the flour and season with salt and pepper. Mix on a low speed until the mixture resembles breadcrumbs. Mix in the Parsley and water. The dough should be soft but not sticky. Add a little more water if it looks dry.

4. With floured hands, form the dumplings into ping pong sized balls. If the stew looks dry, add about 200ml water and stir well, before placing the dumplings on top of the stew. Put back in the oven covered for 30 mins for paler dumplings or with the lid off for a browner finish.

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