Ingredients
Splash of olive oil
750g diced chuck steak
50g plain flour
50g tomato puree
1 dessertspoon mixed thyme and rosemary
75g suet pastry mix
75g plain flour, for the dumplings
1 1/2 litre beef bouillon stock
1 large carrot, peeled and diced
8 medium-sized peeled shallots
1/2 litre red wine
Method
- Place a splash of olive oil into a hot pan, add the chuck steak and seal until golden brown
- Remove the meat from the heat and place into an earthenware dish. Place the same pan back onto the heat with the juices and add the flour to form a roux
- Cook for 3-4 minutes and add the tomato puree
- Cook for a further 3-4 minutes and add the stock, wine and herbs. Bring to the boil and simmer for 10 minutes
- Pour the sauce over the meat, add the shallots and diced carrot, season, cover with a lid and place into a hot oven
- To make the dumplings, mix the flour and suet pastry with a little water and mix to a sticky dough, leave to one side covered
- Pull the beef stew out of the oven after 2 1/2 hours, roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for the remaining 1/2 hour
- Remove from oven and serve
