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Ingredients

• 2 kg Topside beef, trimmed and cubed (25 mm)
• Vegetable oil
• 1 1/2 kg Onions, chopped
• 1 1/2 ltr Beef stock
• 3 tsp Ground black pepper
• Salt
• 1 1/2 kg Potatoes, peeled and cubed (25 mm)
• 1 kg Carrots, pealed and sliced (12 mm)

Dumplings

• 150 gm Self-raising flour
• 50 gm Suet
• pinch of Salt
• 5 tblsp Cold water

Brown the cubed beef in batches in vegetable oil. Place in a large pot with the beef stock. Brown the onions and add to the stock. Bring to the boil and add the black pepper. Cover and simmer until the beef is half cooked (about 1 hour).

Add salt to taste and then the carrots. Cover and simmer for a further 30 minutes. Add the potatoes and simmer for a further 20 minutes.

Mix the flour, suet and salt and add the water slowly. Mix very gently until the dough is stiff. Make into small balls (about 35 mm diameter).

Check the stew for liquid. Add water if it appears to be drying out. Add more salt to taste. Carefully place the dumplings in the stew, cover tightly and simmer for a further 20 minutes.