Beef and carrot casserole with dumplings

Method

1. Preheat the oven to 170°C/325°F/gas mark 3. Toss the beef in the seasoned flour.
2. Heat 1tbsp of the oil in a large casserole dish and brown the beef in batches until well browned on all sides. Set aside, return the pan to the heat and add the remaining oil.
3. Add the Chantenay, leek and shallots and cook for 10 mins, until the vegetables are starting to brown. Add the tomato puree and dried thyme and cook for a further minute. Blend in the red wine and stock and add the bay leaf.
4. Return the meat to the pan, season well and bring to a simmer. Cover and place in the preheated oven for 1½ - 2 hrs.
5. For the dumplings, sieve the flour into a mixing bowl. Stir in the suet, thyme and cheese and season with sea salt and black pepper. Sprinkle over 4tbsp cold water, adding more if necessary, to bring the mixture together to make a soft but not sticky dough. Shape into small dumplings and place on top of the casserole. Cover and return to the oven for 15 mins, then remove the lid and cook for a further 10 mins to allow the dumplings to take on some colour.
6. Garnish with the chopped parsley and serve immediately.

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