Beef stew and dumplings

• Diced beef800 g
• Brown onions200 g
• Carrots300 g
• White potatoes500 g
• Vegetable stock cubes2 cubes
• Tomato purée30 g
• Self-raising flour150 g
• Butter75 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Toss the diced beef in a tablespoon of flour with salt and pepper. Heat a tablespoon of oil in a big, heavy pot over a medium-high heat and brown the beef in batches, about 4 minutes each, so it sears rather than stews.800 g diced beef150 g self-raising flour
2. Chop the onions, carrots and potatoes into chunks. Return all the beef to the pot with the vegetables, the tomato purée, the crumbled stock cubes and 800 ml of water. Bring to the boil, cover and simmer very gently for 2 hours, until the beef is tender.200 g brown onions300 g carrots500 g white potatoes2 cubes30 g tomato purée
3. For the dumplings, rub the butter into the self-raising flour with a pinch of salt until it looks like fine crumbs. Stir in 4 to 5 tablespoons of cold water to make a soft dough and roll into 8 balls.75 g butter
4. Sit the dumplings on top of the stew, cover and cook for 20 minutes more, until risen and fluffy.

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