Beef Stew with Dumplings

Pat the beef dry and cut into cubes of about 4 cm. Mix 30 g plain flour with salt and black pepper, then coat the meat in it.

Heat the oil in a large ovenproof pot over medium-high heat. Brown the beef in batches, 2–3 minutes on each side until golden, then transfer to a plate.

In the same pot, sauté the onion, carrot and celery for 8–10 minutes, until the vegetables soften slightly. Return the beef to the pot, pour in the beef stock, and add the bay leaf and thyme.

Bring the liquid to a gentle simmer, cover with a lid and braise on low heat for 1 hour 40 minutes – 2 hours, until the beef is tender.

For the dumplings, mix 150 g plain flour with baking powder, beef suet, salt and black pepper. Pour in cold water and quickly bring together into a soft dough; do not overwork it. Shape into 8 balls.

Place the dumplings on top of the hot stew so they sit partly submerged in the gravy. Cover with a lid and cook for another 20 minutes on low heat, without lifting the lid.

Remove the lid and check one dumpling: it should be cooked through inside, with no raw dough. Take out the bay leaf and thyme stalks, then serve the stew hot.