500g diced braising steak
250ml red wine
1ltr chicken stock
50g vegetable oil
100g peeled button onions or shallots
100g smoked bacon lardons
2 bay leaves
50g tomato paste
4 cloves of garlic
200g self-raising flour
10g chopped parsley
This recipe comes courtesy of Paul Collins, Executive Chef at Yeo Valley Family Farm.
Place a large pan on a high heat and add the oil. Once the oil is hot, add the beef and season with the salt and pepper.
Once the beef is brown all over, add the bacon lardons and the chopped garlic followed by the tomato puree.
Stir and allow to bind with all of the meat. Then add the red wine and heat until reduced by half.
Add the chicken stock and the bay leaf.
This can now be placed into the oven (pre-heated to 180c) for 1 ½ -2 hours or alternatively cooked on a simmer on the top of the stove,
After about 1 hour add all of the peeled button onions and continue to cook for another 30 minutes or until the meat is nice and tender.
Allow the mixture to cool slightly then remove the meat from the pan and reduce the sauce if it is still a bit thin. Then add the chopped parsley.
While the mixture is cooling, start making the dumplings. Sieve the flour and add in the salt, suet and parsley. Mix gradually with enough water to bring it together to a dough.
Place the beef into a large dish and spoon the dumplings on top, each to about the size of a golf ball. Place in a nice hot oven at 180 for a further 15 minutes or until the dumplings are nicely browned on top.
Serve with buttery creamed potatoes and winter vegetables.