Traditional Beef Stew & Dumpling

Dice the braising steak and coat in flour. Chop the onions and fry in oil or lard until soft. Add the coated meat and fry briskly, turning until brown.

Peel and dice the potatoes, leeks, carrots and swede.

Remove meat and onion from the frying pan and put into large saucepan, add vegetables and season to taste.

Dissolve an Oxo cube in boiling water and add to the saucepan. Simmer for 2½ hours.

Mix the gravy powder and cornflour to a smooth paste with a small amount of cold water. Add to the stew slowly to thicken.

To make the dumplings, mix the suet with the flour and add water to make a stiff dough. Break into 8 balls and add to the top of the stew and cook for a further ½ hour.