Serves 4

For the beef stew
2 tbsp vegetable oil
25g butter
750g beef stewing steak, chopped into bite-sized pieces
10 tsp/50g Goldenfry Original Beef Gravy Granules
2 garlic cloves, crushed
200g onion, sliced finely
150g carrots cut into large chunks
200g button mushrooms
300ml Yorkshire Bitter
300ml water
2 fresh bay leaves
3 tbsp fresh thyme leaves
salt and freshly ground black pepper

For the dumplings
2 x 142g Goldenfry Farmhouse Style Dumpling Mix


  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. For the beef stew. Heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
  3. Add the garlic, all the vegetables and fry for 1-2 minutes.
  4. Stir in the Yorkshire Bitter, water and herbs.
  5. Sprinkle over the gravy granules and stir well.
  6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
  7. For the pastry. Empty the contents of 2 packs into a mixing bowl. Add 120ml (8 tbsp) of cold water. Mix
  8. together with a fork until a firm dough is formed. If dough is too dry and extra water drop by drop to form dough.
  9. Roll out the dough on a floured surface big enough to line a pie basin and enough spare to cut out a round lid.
  10. Line your pie basin with the pastry, fill with the beef and cover with a pastry lid.
  11. Return to the oven and cook for a further 20-30 minutes, or until pastry has risen and golden.