500 g stewing steak
750 g mixed vegetables (carrots, turnips, celery, swede)
Beef or vegetable stock
2 bottles real ale or Guinness
1 bouquet garni
125 g Atora suet
150 g cheddar cheese, grated
250 g plain four
1 tbsp redcurrent jelly
2-3 tbsp mild mustard
Prepare the meat and vegetables
In a bowl mix the flour, salt and pepper. Cut the stewing steak into chunks and add to the flour mixture. Mix ensuring that all pieces are coated. Peel and chop the mixed vegetables, and chop the onions.
Cook the meat and vegetables
Preheat the oven to 140oC. Heat the oil in an oven to hob casserole dish and fry the onions for 2-3 minutes. Add the stewing steak and brown. Add the chopped vegetables, the real ale or Guinness, and enough stock to just cover. Add the bouquet garni, redcurrent jelly and mustard. Bring to the boil and put in the oven for at least 2 hours. The liquid should be thick and the meat tender.
Make up the Atora suet as per the packet instructions with salt, pepper and grated cheese. Make around 16 dumplings.
Add into the stew after 2 hours and cover with some of the gravy. Return the casserole dish to the oven with the lid off and cook for at least 1/2 hour until the dumplings are cooked through.