For the beef stew
2 tbsp olive oil
750g beef stewing steak, chopped into bite-sized pieces
10 tsp/50g Goldenfry Original Beef Gravy Granules, mixed with 500ml boiling water
2 garlic cloves, crushed
175g baby onions, peeled
150g celery, cut into large chunks
150g carrots, cut into large chunks
2 leeks, roughly chopped
200g swede cut into large chunks
300ml Yorkshire Bitter
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire Sauce, to taste
1 tbsp balsamic vinegar, to taste
salt and freshly ground black pepper
For the dumplings
142g Goldenfry Farmhouse Style Dumpling Mix
- Preheat the oven to 180°C/350°F/Gas 4.
- For the beef stew. Heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
- Add the garlic, all the vegetables and fry for 1-2 minutes.
- Add the gravy, stir in the Yorkshire Bitter and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
- Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
- For the dumplings. Empty the contents into a mixing bowl. Add 75ml (5 tbsp) of cold water. Mix together with a fork until a firm dough is formed.
Using floured hands, divide the mixture and shape into 6 large dumpling balls or 8 small dumpling balls.
- After two hours, remove the lid from the stew and place the dumplings on top of the stew. Cover, return to the oven and cook for a further 20-30 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
- To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
For speedy dumplings, cook in the microwave, make sure your stew is piping hot, and then place the dumplings on top and cover. Cook on 900W for 3 minutes.