Beef Stew

750g shin of beef or stewing steak
500g small onions, sliced
40g dripping
1 tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g carrots, halved lengthways
1 bay leaf

For the dumplings:

175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix


Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.