For The Stew:
2 tbsp vegetable oil
1 onion, roughly chopped
1 kg braising steak, cut into 4cm (1½in) chunks
Plain flour, to dust
2 medium parsnips cut into 2.5cm (1in) pieces
2 medium carrots cut into 2.5cm (1in) pieces
1 large leek, cut into 1cm (½in) slices
3 tbsp tomato purée
200 ml (7fl oz) red wine
600 ml (1 pint) beef stock
3 fresh rosemary sprigs
For The Dumplings:
250 g self-raising flour
125 g butter, really cold
Freshly ground black pepper
Preheat your oven to 190°C/375°F/gas 5.
Put your flour into a mixing bowl.
Using a coarse grater, grate your cold butter into the flour.
Add a pinch of salt and pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
Add a splash of cold water to help bind it into a dough.
Divide the dough into 24 pieces and gently roll each into a round dumpling.
The dumplings will suck up quite a bit of moisture so if your stew looks dry – add a cup of boiling water and give it a good stir.
Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged.
Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.
Serve the Dumplings with Chinese Black Vinegar or Soy Sauce and red Chili Sauce