Ingredients
1.8kg/4lbs chuck steak, cut into 5cm/2in pieces
2 tbsp vegetable oil
55g/2oz unsalted butter
40g/1 heaped tbsp plain flour
salt and pepper
225g/8oz bacon lardons
450g/1lb shallots
1litre/1¾pt stout
900ml/1½pt fresh beef stock
175g/6oz stoneless prunes cut in half
175g/6oz pickled walnuts, cut into four
2 tbsp soft dark brown sugar
1 tbsp Dijon mustard
salt and pepper
For the Bouquet Garni:
2 strips leek
2 sprigs thyme
4 parsley stalks
2 bay leaves
2 sticks celery
For the Dumplings:
250g/9oz plain flour
1 tsp salt
2tsp baking powder
30ml/1fl oz/2 tbsp olive oil
4 tbsp freshly chopped flat leaf parsley
4 tbsp freshly chopped chives
150ml/¼pt milk
Method
1. Preheat oven to 140C/275F/Gas 1.
2. Heat the oil and butter in a large non-stick frying pan.
3. Place the meat in a large bowl and add the flour and seasoning. Mix together to coat the meat. Shake off any excess flour. Add the meat to the pan and cook until the meat is brown on both sides.
4. Meanwhile place the shallots into a bowl and pour over boiling water. Leave to stand for 2-3 minutes to soften then peel.
5 Remove the meat and place in a large heavy-based casserole dish.
6. Add the bacon lardons to the pan used for browning the meat. Cook until golden brown. Drain the shallots and add whole to the pan and cook with the bacon lardons for 2-3 minutes.
7. Meanwhile add the mustard, brown sugar, prunes and pickled walnuts to the meat in the casserole dish and stir. Then add the bacon lardons and shallots also to the dish.
8. Stir in about a quarter of the stout to deglaze or remove the sediment from the pan which cooked the bacon lardons and shallots. Pour into the casserole dish.
9. Add the remaining stout and beef stock to the casserole dish. To make the bouquet garni tie the leek and herbs between two pieces of celery and pop into the casserole. Bring to the boil, cover and place in the oven. Cook for 5-6 hours at 140C/275F/Gas 1 or until the meat is tender.
10. To make the dumplings: Sift the flour, salt and baking powder into a large bowl. Add the olive oil and herbs (reserving a little of the parsley for garnishing). Add the milk and using a fork mix to form soft dough. Place the dough on a lightly floured surface and knead briefly. Shape the dough into 16 walnut sized dumplings.
11. Remove the stew from the oven and place the dumplings on top. Increase the oven temperature to 180C/350F/Gas 4 and return the beef to the oven an cook, uncovered for 35-40 minutes, or until the dumplings have risen and are golden brown.
12. Sprinkle over the remaining herbs and serve with carrots and green vegetables.
