Step 1

Pre-heat your oven to 180C / 160C fan / gas mark 4 / 350F.

Step 2

Place the olive oil and onions in a flameproof, ovenproof pan. (See Notes 1 & 2.) Fry over a low heat, with the lid on, for 3 minutes, or until the onions are softened but not brown.

Step 3

Turn the heat up to high and add the mushrooms. Fry for 3 minutes, stirring frequently, until the mushrooms and onions are lightly browned.

Step 4

Add the swede and carrots and fry for 2 more minutes on high, stirring frequently.

Step 5

Meanwhile, make a quick gravy by putting the 2 tablespoons of cornflour and the crumbled beef stock cube into a large jug. Add a splash of cold water and stir to make a smooth paste. Then add the boiling water slowly, stirring to ensure there are no lumps.

Step 6

Pour the gravy into the pan, and then add the diced beef and the bay leaves. Stir and bring to the boil.

Step 7

Put the lid on the pan and put the stew into your preheated oven. Cook for a total of 2 hours. (Check halfway through to ensure there is enough liquid in the pan – top up if necessary. See Note 3.)

Step 8

30 minutes before the stew is ready, make the dumplings. Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Step 9

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Step 10

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Step 11

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.

Step 12

Serve with green vegetables.