- 1 kg stewing beef, trimmed and cut into cubes
- 2 tbs sunflower oil
- 2 large potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 750 ml beef stock
- 2 tbs tomato purée
- 1 tbs Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 35 g (1/4 cup) plain flour
- Freshly ground black pepper
For the dumplings
- 250 g (2 cups) plain flour, plus extra for dusting
- 4 tsp baking powder
- 1 tsp caster sugar
- 1 tsp salt
- 2 tbs butter
- 250 ml milk
- Mashed potatoes
- 2 tbs flat-leaf parsley, chopped
For the stew: Preheat a large frying pan over high heat. Season the beef with salt and pepper.
When the pan is ready, add the oil. Add the beef and sear, turning occasionally, until golden, 4-5 minutes.
Transfer the beef to a slow cooker. Add the remaining ingredients for the stew, apart from the flour, along with 1 tsp salt and 1/2 tsp pepper; stir to combine.
Cover and cook on low for 8 hours, stirring occasionally. (You can also cook on high for 3-4 hours.)
When ready, transfer about half a small cup of liquid from the slow cooker to a small bowl. Add the flour, whisking to combine.
Stir the mixture back into the stew. Cover and cook until thickened, 30-35 minutes more.
For the dumplings: Meanwhile, whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter and rub into the dry ingredients until the mixture resembles rough breadcrumbs.
Gradually stir in the milk, mixing to soft, rough dough. Divide and shape into dumplings using floured hands; arrange them on top of the stew, cover with the lid, and steam until cooked through, 25-30 minutes.
To serve: When ready, divide the stew and dumplings between bowls. Serve with mashed potato and a garnish of parsley.