Step 1

In a large, heavy-bottom saucepan with a lid, heat 1/2 of the oil over high heat.

Step 2

Add the onion, the celery, and the bacon to the hot oil and cook until the vegetables are softened, about 5-6 minutes.

Step 3

Add the garlic and cook until softened and fragrant, about 1 minute.

Step 4

Transfer the onion mixture to a bowl.

Step 5

Toss the beef in the plain flour, shaking off the excess.

Step 6

Heat the remaining oil in the pot over high heat.

Step 7

In batches, add the beef and cook, stirring, until browned, about 4-5 minutes.

Step 8

Transfer the browned beef to a plate and set aside.

Step 9

Add the sherry to the pan to cook, scraping any browned bits at the bottom of the pot, until reduced by half, about 5-6 minutes.

Step 10

Add the Worcestershire sauce and the tomato paste to the pan and cook, stirring occasionally, until reduced slightly, about 2-3 minutes.

Step 11

Add the onion mixture, the browned beef, the beef stock, the apple cider, the tomatoes, and the bay leaves back into the pot and reduce the heat to medium-low.

Step 12

Cover the pot and simmer until the beef is tender, about 1 hour 30 minutes-2 hours.

Step 13

Add the mixed root vegetables to the mixture and cook until just tender, about 40 minutes.

Step 14

Place the self-rising flour and the herbs in a bowl and season to taste.

Step 15

Grate the frozen butter into the flour mixture.

Step 16

Using your clean hand, mix the frozen butter and the flour together until fine crumbs form.

Step 17

Gradually add the milk and mix into a rough dough.

Step 18

Using lightly floured hands, roll the dough into 12 balls and pop them on top of the stew, spaced out.

Step 19

Cover and cook until the dumplings have swollen to twice their size and are cooked through, about 20 minutes.

Step 20

Serve.