1. Preheat oven to Gas 4, 180ºC, 350ºF.
  2. Heat oil in a large ovenproof pan. Add the beef cubes, garlic and shallots, and brown meat on all sides.
  3. Add the rest of the vegetables, red wine, stock and seasoning. Cover with lid and place in preheated oven for about 11/2 - 2 hours until meat is tender.
  4. Make Dumplings: Heat oil in a small pan and add onion and garlic. Cook gently until beginning to soften, but not too brown. Allow to cool slightly.
  5. Into a bowl place the flour and suet. Add the onion mixture and sufficient cold water to combine together, and create a very slightly sticky dough. Shape into about 8 small balls.
  6. After 11/2 - 2 hours remove pan from oven and add dumplings spacing them out on top of the casserole – for crunchy dumplings with soft centres leave the lid off – if you like them soft throughout replace the lid. Cook for about 20 minutes until dumplings are fluffy.
  7. Serve with creamy mash potato and seasonal greens.


  • 450g (1lb) lean Welsh beef chuck steak cubes
  • 15ml (1tbsp) oil
  • 2 cloves garlic, crushed
  • 5 shallots, peeled
  • 8 small carrots, peeled
  • ½ swede, peeled and cut into large chunks
  • ½ celeriac or 2 turnips, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 300ml (½pt) red wine
  • 300ml (½pt) beef stock
  • Seasoning
  • Dumplings:
  • 15ml (1tbsp) oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 100g (4oz) self raising flour
  • 50g (2oz) suet