Ingredients:

• 675g/1½lb lean boneless shin of beef, cut into 2.5cm/1inch cubes
• 15g/½oz unsalted butter
• 175g/6oz smoked bacon pieces or pancetta cubes
• 1 whole garlic bulb, cut in half
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 2 medium onions, peeled and finely chopped
• 200g/7oz whole button mushrooms
• 30ml/2tbsp plain flour, seasoned with salt and freshly milled black pepper
• 30ml/2tbsp oil
• 2 bay leaves
• Sprig of fresh thyme
• 5 black peppercorns, crushed
• 30ml/2tbsp Worcestershire sauce
• 15-30ml/1-2tbsp chilli sauce, optional
• 1L/1¾pint good quality stout
• 150ml/¼pint cold water
  

For the Herb Dumplings:

• 175g/6oz self-raising flour
• Salt
• 75g/3oz butter, cubed
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 45-60ml/3-4tbsp cold water

Method:

1. In a large non-stick frying pan heat the butter and sauté the bacon or pancetta for 2-3 minutes. Spoon into a 1.7L/3pint ovenproof casserole dish.
2. Using the frying pan sauté the vegetables and garlic for 3-4 minutes until caramelised. Add all the vegetables (except the garlic bulb) to the casserole dish with the bacon or pancetta. Preheat the oven to Gas mark 3, 170°C, 325°F.
3. Place the seasoned flour into a large plastic food bag, add the beef, seal tightly and toss gently. Heat the remaining oil in the frying pan and cook the beef for 3-4 minutes until brown or caramelised then add to the casserole dish.
4. Add 100ml/4floz of stout to the frying pan, stir with a wooden spoon, scraping the base of the pan to release any rich beef sediment and pour into the casserole dish. Add the remaining stout and water.
5. Wrap the herbs and peppercorns in a small fine muslin square tie and add to the stew. Season and add the Worcestershire sauce and chiili sauce (if used) Cover, transfer to the oven and cook for 2–2½ hours until the beef is tender.
6. Meanwhile prepare the dumplings; place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside.
7. 20 minutes before the end of cooking, remove the beef from the oven, add the dumplings and return to the oven uncovered for the remainder of the cooking time.
8. Remove the bouquet garni muslin and serve the beef with the dumplings and seasonal vegetables.