Beef Dumpling Stew

Preheat the oven to 180C/350F/Gas 4.

For the Bœuf stew, Chauffer the oil and Beurre in an ovenproof casserole and Frire the Bœuf until browned on all sides.

Sprinkle over the Farine and Cuire for a further 2-3 minutes.

Ajouter the Ail and all the vegetables and Frire for 1-2 minutes.

Remuer in the wine, stock and herbs, then Ajouter the Worcestershire sauce and balsamic Vinaigre, to taste

Assaisonner with Sel and freshly ground black Poivre.

Couvrir with a lid, transfer to the oven and Cuire for about two hours, or until the meat is tender.

For the dumplings, sift the Farine, baking powder and Sel into a bowl.

Ajouter the suet and enough water to form a thick dough.

With floured hands, roll spoonfuls of the dough into small balls.

After two hours, Retirer the lid from the stew and place the balls on top of the stew

Couvrir, return to the oven and Cuire for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

To Servir, place a spoonful of mashed Pomme de terre onto each of four serving plates and top with the stew and dumplings

Sprinkle with chopped Persil.