1. Preheat oven to 160degrees. Dry off the beef a little and then coat in flour.
2. Soften onion in a large saucepan, take off the heat and add all the ingredients.
3. Place back on the heat and bring to the boil.
4. Then pour everything into a large casserole dish with a lid on top.
5. Cook in the oven for approx 2 1/2 hours.
6. Take out of the oven. To make dumplings add flour, suet, parsley and water in a jug and mix to form a sticky dough then roll the dough into balls and space them out on top of the stew.
7. Place back in the oven and cook uncovered for a further 30min until dumplings are golden brown.
My all time favourite casserole / stew is based on Jamie Oliver's Jules Beefstew, Jo had the idea of including butternut squash in his vegetables which cooks down to a satisfying mush in the gravy and not browning the meat
my mum's beefstewanddumplings was my favourite meal growing up. for the beefstew. i always remember it having a lot of delicious beefand potatoes, as well as pearl barley which was fun to search for at the end
When the beef falls apart and the carrots are fork tender, the stew is ready to serve. I coated the beef lightly in flour and browned it in the same frying pan I had cooked the bacon in just to sear the meat, then put it straight in the slow cooker
This stew is packed full of bold flavor and lots and lots of chunky beefand vegetables. I basically took the same structure of the Chicken & Dumpling recipe and made it into a hearty Irish inspired Beef & Dumpling recipe instead
For me, the classic bowl of comfort is a beefand ale stew, we've used Fyne Ale's fabulous dark beer "Landslide", it's got a roasted malty flavours combined with citrusy bitterness which goes perfectly with slow cooked falling apart shin of beef