Ingreadient :

• 1kg beef shin, diced
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 onions, peeled and diced
• 2 garlic cloves, peeled and diced
• 6 large carrots, peeled and halved
• 500ml beef stock
• 2 bay leaves
• 2 sprigs thyme

Dumplings

• 125g suet
• 200g self-raising flour
• 1 small bunch parsley
• Salt and pepper
• 150ml cold water

To serve

• Mash, butter, cream

Direction :

1. Coat the beef in seasoned flour and fry in batches in the oil. Pop into a large saucepan with the remaining ingredients, then bring to the boil. Then, simmer for 2 to 3 hours, and then pour into a large casserole dish.
2. Preheat the oven to 160c.
3. Mix all of the ingredients together for the dumplings, then roll into 8 to 10 balls. Place on top of the stew, then pop in the oven for 45 minutes.