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

Sea salt

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