Beef stew with dumplings

Serves 2 adults or 4-6 children

For the dumplings

• 1 onion
• 2 carrots
• 1 leek
• 2 tbsp olive oil
• 750g stewing beef
• 30g plain flour
• 1 tbsp tomato puree
• 1 litre low-salt beef
• 2 bay leaves
• 1 pinch black pepper
• a few sprigs thyme
• 1 tbsp Worcestershire sauce
• 1 tsp English mustard

• 40g mature cheddar
• 125g unsalted butter
• 240g plain flour
• 2 tsp baking powder
• 0.5 tsp dried mixed herbs

Step 1
Heat the oven to 160C/325F/gas 3.

Step 2
Put a large saucepan on a medium-low heat, add the olive oil and veg, saute for 10 minutes, then add the beef.

Step 3
Turn up the heat, brown for three to five minutes, stir in 30g of the flour and the tomato puree, and fry for two minutes.

Step 4
Add the stock, bay leaves and pepper, bring to a boil, then cover and pop in the oven for two and a half hours, until the beef is tender.

Step 5
Add boiling water as needed, so it doesn’t dry out(as the dumplings will absorb some of the liquid later on).

Step 6
When the stew is almost ready, make the dumplings.

Step 7
Put the cheddar, if using, in a processor with the butter, flour and dried herbs and blitz to fine crumbs (you can do this by hand with your fingertips).

Step 8
Add just enough cold water to bring the mix together.

Step 9
Take the stew out of the oven, separating the children’s portion into an ovenproof dish.

Step 10
Stir the Worcestershire sauce and mustard into the adult portion.

Step 11
Roll the dumpling mix into balls and divide among the dishes the stews.

Step 12
Put back in the oven, turn up the heat to 180C/350F/gas 4, and bake for around 25 minutes, until the dumplings are golden and puffed up.

Step 13
For a baby, remove the dumplings from the top of the stew and leave to one side to cool.

Step 14
Blitz the stew with a stick blender or liquidiser, adding a splash of water if needed.