Serves 4, prep time 25 minutes, cooking time 1½ hours
1 tbsp of olive oil
1 large onion quartered
1 large carrot sliced
1 red pepper
500g of beef cuts cubed
1 large tomato cubed
6 new potatoes cubed
1 tbsp of cornflour mixed with a little cold water
A handful of chopped parsley, keeping some to serve
500ml of vegetable stock
2 tbsp of tomato puree
1 tbsp of Worcester sauce
3 sprigs of fresh rosemary
FOR THE DUMPLINGS
1 cup of self-raising flour
½ cup of grated cold butter
Splash of water
Pinch of salt
Preheat the oven to 180 degrees. Heat some oil in a pan, and then brown the beef.
Turn off the heat and leave to stand. Place the onion, beef, carrots, tomato and peppers in an oven-proof dish. Pour in the stock, tomato puree and Worcester sauce.
Stir and then top with potatoes. Pour in the cornflour mixture.
Add the chopped parsley and rosemary, season, cover and place in the oven.
Check after 45 minutes and stir once. Next, prepare the dumplings; put the flour in a bowl add the grated butter and rub together into bread crumbs.
Add some water to bind the mix. When the mixture is dough-like, roll into equal balls. Remove the dish from the oven and arrange the dumpling balls around the edge of the dish. Cover and return to the oven for another 45 minutes.
Finally, check if the potatoes are soft then remove the dish from the oven. Serve topped with the remainder of the rosemary.