Pre-heat the oven to 160C/Gas Mark 2

You will also need a 3.5l flameproof casserole dish with lid

1kg chuck steak or shin of beef cut into 5cm chunks
225g carrots, peeled and cut into 5cm chunks
225g celery cut into 5cm chunks
225g swede, peeled, cut into 1cm slices and then into chunks
6 small onions weighing around 350g peeled and left whole
4 sprigs fresh thyme
50g plain flour, seasoned with 1.5 level teaspoons of salt and some black pepper
1 pint Woodforde's Wherry beer or any favourite beer
1 tablespoon of Worcestershire sauce
1 can of chopped plum tomatoes
Salt and pepper

Dumplings

225g self-raising flour
1 heaped teaspoon of horseradish cream
110g shredded suet
1 level tablespoon chopped parsley
Salt and pepper

Method:

• Place the seasoned flour into a large bowl and add the meat. Toss to coat liberally.
• Next, toss all the prepared vegetables in the remaining flour.
• Add all the meat and vegetables to the flameproof casserole dish and sprinkle in any remaining flour. Season with salt and pepper, pour in the beer plus the Worcestershire sauce and tinned plum tomatoes. Top up with water to cover the meat and vegetables.
• Put the casserole on the hob and bring to a gentle simmer before covering with a tight-fitting lid.
• Place the casserole on the middle shelf of the pre-heated oven and cook for three hours. After this time, remove the casserole from the oven, set aside and turn the temperature up to 200C/Gas Mark 6 while you make the dumplings.
• For the dumplings, rub the suet into the flour, add the herbs and horseradish and bind together with a little cold water. Mould into 12 little dumplings. Drop into the stew and cook for a further 25 minutes. Sprinkle the stew with chopped parsley and serve.