Beef Stew & Herby Dumplings Especially for Mary...

I made this stew for my dear friend Mary when she was feeling under the weather. We lived in America at the time but have since moved back to England
So Mary this is for you so you can make it when your feeling ill, or even better get someone else to make it for you.

It does freeze well, so you could make it and freeze it for when you need it..

Serves 6

Prep time 15 minutes

Cooking time 3 hours

Pre heat oven to 180c, 380f, gas mark 5

2 tbsp olive oil

1 kg stewing beef cubed

1 large onion chopped

5 carrots sliced

250g chestnut mushrooms sliced

2 garlic cloves finely chopped

1 tbsp dried oregano

½ tbsp fresh rosemary finely chopped

½ tbsp fresh thyme finely chopped

1 tsp celery salt

1 tsp ground black pepper

3 tbsp flour

2 tins plum tomatoes

1 tsp Worcester sauce

½ bottle of red wine

500 ml beef stock

Dumpling Ingredients

250g self raising flour

140g suet

1 ½ tsp baking powder

1 ½ tsp dried oregano

roughly 60ml water

In a large casserole dish that has a lid, heat oil then season and brown beef, remove from dish.
Add the onions to dish and sauté till softened, then add the carrots and sauté for 3 minutes, then add the mushroom and sauté foe 3 minutes, add garlic and sauté for 1 minute.
Add all the herbs, pepper and celery salt and sauté for 1 minute, stir in the flour, then add the beef back to the dish, add the wine cook out for 2 minutes, then add the tomatoes, Worcester sauce, and beef stock bring to the boil then turn down heat and simmer for 2 ½ hrs.
Make the dumplings by mixing all the dry ingredients together, then gradually add the water till you have a dough that is slightly sticky, roll into balls about the size of a golf ball and place in the stew, make sure you leave enough room for them to expand.
Cover the dish and cook in the oven for 25 to 30 minutes.