Beef Stew

Serves: 4

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Total Time: 150

Prep Time: 15

Cook Time: 135

• 900 gram(s) stewing steak
• Flour, seasoned with salt, freshly ground black pepper, mustard powder and cayenne pepper, for coating
• 50 gram(s) beef dripping or cooking oil
• 100 gram(s) (31?2oz) bacon, chopped
• 4  onions, roughly chopped
• 300 ml (1?2pt) draught cider
• 25 gram(s) black treacle
• 100 gram(s) (31?2oz) celery, chopped
• 4  anchovy fillets
• 1 sprig(s) thyme
• 75 gram(s) pickled walnuts, roughly chopped
• 600 ml beef stock
• For the dumplings
• 225 gram(s) plain flour
• 1?2tsp baking powder
• 100 gram(s) (31?2oz) suet
• Salt and freshly ground black pepper

Method

1. Cut the meat into 2.5cm (1in) pieces and coat with the seasoned flour. The easiest way to do this is to put the flour into a plastic bag, add the meat and shake it all about. Heat the dripping or oil in a sauté pan and add the coated meat cubes. Cook the meat in the pan until browned, then transfer to a flameproof casserole pan.
2. Cook the bacon and onions in the sauté pan until the onions are softened. Transfer to the casserole pan. Add all the other ingredients, cover and cook on a low heat for 2 hours, stirring occasionally and checking the seasoning. Alternatively, cook in the oven at 160?C/140?C fan/Gas 3.
3. For the dumplings, sift the flour with the baking powder, a pinch of salt and black pepper. Mix in the suet and enough cold water to make a stiff dough. Form into balls and add to the stew 30 minutes before the end of cooking.

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