For the casserole you?ll need:
1 kg chuck / braising steak, cut into large cubes
2 tbsp Hill Farm cold pressed rapeseed oil
400g Chantenay carrots
1 leek, trimmed and thickly sliced
500g shallots, peeled and left whole
1 tbsp tomato puree
1 tbsp Bart Spices thyme leaves and 1 bay leaf
200ml red wine
500ml beef stock
2 tbsp parsley, finely chopped
For the dumplings you?ll need:
110g self raising flour
1 tsp Bart Spices thyme leaves
55g mature Cheddar cheese, grated
4 – 6 tbsp cold water to mix
Preheat the oven to 170?C/325?F/Gas Mark 3.
Toss the beef in the seasoned flour.? Heat 1 tbsp of the oil in a large casserole dish and brown the beef in batches until well browned on all sides.? Set aside, return the pan to the heat and add the remaining oil.? Add the Chantenay, leek and shallots and cook for 10 minutes, until the vegetables are starting to brown.? Add the tomato puree and dried thyme and cook for a further minute.? Blend in the red wine and stock and add the bay leaf.? Return the meat to the pan, season well and bring to a simmer.? Cover and place in the preheated oven for 1? – 2 hours.
For the dumplings, sieve the flour into a mixing bowl.? Stir in the suet, thyme and cheese and season with sea salt and black pepper.? Sprinkle over 4 tbsp cold water, adding more if necessary, to bring the mixture together to make a soft but not sticky dough.? Shape into small dumplings and place on top of the casserole.? Cover and return to the oven for 15 minutes, then remove the lid and cook for a further 10 minutes to allow the dumplings to take on some colour.
Garnish with the chopped parsley and serve immediately.