Beef stew with dumplings for kids

Stew

• 2 tbsp olive oil

• 1 onion, chopped

• 1 clove of garlic, crushed

• 3 carrots, chopped

• 500g braising steak

• 1 tbsp flour

• 1 tbsp tomato puree

• 500ml beef stock

• 1 tbsp balsamic vinegar

Dumplings

• 175g self raising flour

• 75g suet, shredded

• 1 tbsp parsley, chopped

• ½ tsp pepper

• water

Stew

1. Preheat oven 170'C

2. In a large oven proof dish, fry onions in a little oil until they are translucent, add the beef and fry until the beef is browned

3. Stir in the flour then add the stock, tomato puree, carrots, garlic and balsamic vinegar

4. Cover with a tightly fitting lid and place in a 170'C oven for around 2 hours - braising steak tends to be get more tender the longer you cook it

5. Add pepper if necessary but you may find that the stock gives enough seasoning

Dumplings

1. While the stew is cooking, sieve the flour into a bowl and add the suet, parsley and pepper

2. Next add enough water to make a soft but not sticky dough, around 2-3 tbsp

3. Lightly flour your hands and roll the dough into eight small balls

4. Add to the stew 20 minutes before the end of the cooking time