Beef Stew and Dumplings

Simple but incredibly tasty, and really only one way to do it properly!  My version of the British classic, it spends a long time in the oven but little time to prep. This is always a crowd pleaser, enjoy.

Ingredients (to feed 8 adults)

1 kg beef shin or skirt (the best quality that you can find)
4 large onions
4 large carrots
500ml stout or dark ale
1 tbsp lard or dripping
3 tbsp plain flour
3 bay leaves
125g suet
250g self raising flour
2 eggs
Small sprigs of sage and thyme
Around 50ml whole milk
Salt and pepper

Method

1) Allow the beef to come to room temperature and cut into large chunks.

2) Heat the lard until smoking in a large casserole and fry the beef hard in batches until crispy and golden, do not stir as this will make it release moisture and stew.

3) Slice the onions and carrots and sweat over a low heat in the same pan for 15 minutes until softened.

4) Add the plain flour and season stir and allow to cook out for 5 minutes.

5) Add the beef, beer and bay leaves, bring to the simmer stirring occasionally and simmer for 12 hours (an oven at around 90C is perfect) with a lid on. Longer won't hurt and you can probably get away with shorter, but at least 3 hours if you're in a rush.

6) Mix together the eggs, suet, self raising flour and enough milk to form a very loose dough, stir in the herbs and season well.

7) Spoon the dumpling mixture onto the top of the stew and replace the lid, allow to steam for around 1 hour back in the oven.

8) Serve with mash and veg or just a big chunk of bread....