FOR THE DUMPLINGS...​

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In a bowl add some Salt and Pepper to the Suet Mix.

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Mix the warm water and the suet making sure you don’t overwork the mix.

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Roll into 20g balls.

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Add these to the stew for the last hour of the cooking process.

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FOR THE STEW...

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Place the Diced Beef into a large container and add all the other ingredients to marinade over night.

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Drain the Beef through a colander and reserve the Red Wine.

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Pick the Beef from the Vegetables and colour till golden brown in a large frying pan.

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In a large saucepan heat some rapeseed oil and add the drained diced Vegetables and roast until golden brown also.

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Add the Beef to the Vegetables and deglaze with the saved Red Wine by half.

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Add the Veal/Beef Stock and Chicken Stock, bring to the boil and skim (skim is when you take the impurities off a boiling liquid with a ladle).

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Reduce the heat and gently simmer for 3 hours skimming throughout the cooking to stop the fat boiling back into the stew.

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Now add your Dumplings to the Stew and cook for a further 1 hour or until the meat is tender.

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Serve with Mashed Potato and fresh chopped Parsley.

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Buy your Vegetables here

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