Serves 4
11/2 lb (700g) lean braising steak seasoned flour
2 medium-sized onions
1 lb (450g) carrots
1 oz (25g) white cooking fat 1 bay leaf
1 pint (600m1) beef stock
salt and freshly milled pepper
1 teaspoon wine vinegar
Dumplings
2 oz (50g) self-raising flour
1/2 level teaspoon mustard powder
1/4 level teaspoon dried mixed herbs
1 oz (25g) shredded beef suet
2-3 tablespoons cold water
Trim the fat from meat and cut meat in bite-sized pieces, then coat in seasoned flour. Peel and thinly slice the onions. Peel and dice the carrots. Melt the fat in a frying pan over moderate heat. Add the meat and fry to brown all over. Transfer to a casserole and add the onions, carrots and bay leaf.
Add 1 level tablespoon seasoned flour to the hot fat remaining in the frying pan. (If necessary, add extra fat to the pan.) Stir over low heat for 5 minutes until the flour begins to brown. Gradually stir in the hot stock and bring to the boil, stirring all the time. Check seasoning with salt and pepper and strain the liquid over the meat and vegetables. Cover with casserole lid and cook in an oven heated to 325°F (160°C) or Gas no. 2 for 2 hours.
About 30 minutes before end of cooking time, prepare the dumplings. Sift the flour and mustard powder into a mixing bowl. Add the herbs and suet, and season with salt and pepper. Sprinkle in sufficient water to mix to a soft scone-like dough. With floured hands, divide dough in 4 portions and roll each one into a ball. Place dumplings on top of meat and vegetables (do not submerge), cover the casserole and return to oven for the last 20 minutes cooking time. Beef stew with mustard dumplings makes a complete meal. All that is needed is a crisp green salad.