Serves 4

Igredients

• 700g/1 1/2 lbs Irish chuck steak, in cubes
  
• 3 tbsp seasoned flour
  
• 3 tbsp oil
  
• 1 onion, peeled and in chunks
  
• 300ml/1/2pt stout (Guinness)
  
• 300ml/1/2pt beef stock
  
• buttery mash for serving
  
• extra parsley for sprinkling

For the dumplings

• 100g/4oz plain flour
  
• 1/2 tbsp baking powder
  
• good pinch of salt
  
• 50g/2oz shredded suet
  
• 1 tbsp finely chopped fresh parsley
  
• cold water approx 75ml / 3fl oz

Method

Dip meat chunks in seasoned flour and shake off excess.
Heat oil in a pan and fry meat in batches to colour.  Transfer each batch to a flameproof casserole with a slotted spoon.  Add onions and gently fry over low heat to soften but not brown.  Add to casserole.

Pour stout and stock over beef and onions and bring to bubbling.  With the lid half on, turn down to simmer on a very low heat for 1 1/2 hours , or until beef is tender.

Meanwhile, make the dumplings.  Place flour, baking powder, salt and suet in a bowl.  Add parsley.  Stir in water to give a stiff dough.

Nip off small lumps of the mix and roll into marble-sized balls.  Drop one by one into the simmering stew and cook for 5 - 6 minutes.  Sprinkle with extra parsley to serve.

Serve with buttery mash.