This beloved family favourite features tender beef, mushrooms, and an array of savoury flavours. Topped with light and fluffy dumplings, this dish is a comforting, cheesy and has a golden finish.

PREP 30m

Ingredients-

For the Dumplings:

• 150g self-raising flour

• 70g suet

• 50g finely grated cheddar

• A handful of parsley, chopped

• 6-7 tablespoons of water

For the Beef Stew:

• 500g-700g diced beef or stewing beef

• 1 onion

• 6-8 mushrooms

• 1 tablespoon plain flour

• 500ml beef stock

• 1 tablespoon tomato purée

• 1 tablespoon Worcestershire sauce

• 150ml red wine or Guinness

• 4 garlic cloves

• 2 bay leaves

• 4 sprigs thyme

• 1 tablespoon brown sugar

• 6 medium potatoes

• 4 carrots or 8 large

• Salt and pepper to season

Instructions-

For the Dumplings:

1. In a bowl, mix self-raising flour, suet, finely grated cheddar, and chopped parsley.

2. Gradually add 6-7 tablespoons of water and mix with a spatula.

3. Roll the mixture on a floured surface and divide it into 12 small balls.

For the Beef Stew:

1. Start by searing the beef chunks in seasoned flour. If possible, use freshly cracked black pepper for the best flavour.

2. Once browned, add onions and mushrooms to soften. Then, add a heaped tablespoon of plain flour and fry it slightly.

3. Pour in 500ml of beef stock or two beef stock cubes dissolved in 500ml of water.

4. Add tomato purée, Worcestershire sauce, red wine or Guinness, garlic cloves, bay leaves, fresh thyme, brown sugar, and season well with salt and pepper.

5. Transfer everything to a slow cooker and cook on high for 3 hours.

6. Add potatoes and carrots for the last two hours of cooking, and add dumplings for the final hour.

7. The total cooking time is 5 hours, but it can go longer if you prefer the beef to be fall-apart tender while still whole.

8. Before serving, spoon the stew into bowls, add more cheese to the dumplings, and grill until the cheese is bubbling and melty.