a4Food.com

1 tablespoon cooking oil
1 large onion, chopped
2 stalks celery, chopped
1 1/2 lb stewing steak, cubed
1/2 cup all-purpose flour
3 carrots, sliced
3 3/4 cups bee/stock
2 tablespoons tomato paste
freshly chopped parsley to garnish

 Dumplings:
 1 cup all-purpose flour
1/2 cup shredded suet
1/4 cup cold water

Heat the oil in a pan and fry the onion and celery until the onion is
soft, about 3 minutes. Remove the onion and celery from the pan.
Toss the steak in the flour, then add to the pan and fry until
browned, stirring frequently. Add the carrots, onion and celery. Stir
in the stock and tomato puree (paste). Bring to the boil, cover and
simmer for 1 1/2 to 2 hours, until the meat is tender.
     Meanwhile make the dumplings. Sift the flour, and stir in the suet.
Add the water and mix to a soft dough. Shape into 8 small balls. Add
to the stew 30 minutes before the end of the cooking time and cook
until the dumplings are well risen. Sprinkle with chopped parsley
before serving.