Beef, Guinness & mushroom stew with dumplings

1. Preheat heat oven to 170°C / 325°F / Gas Mark 3. Cut the steak into 4cm pieces and toss lightly in the seasoned flour. Heat a third of the butter and 1 tbsp of oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to the casserole.
2. Add a little more butter and oil to the pan and fry the onions until lightly browned. Spoon into the casserole with the mushrooms and carrots.
3. Add the Guinness and tomato puree and top up with hot water so it comes about 3/4 of the way up the meat. Add the bay leaf, salt and pepper. Bring to the boil, stir well, then cover tightly with a lid and simmer gently for 1 hour stirring occasionally, add the prunes and return to the oven for a further 30 minutes.

1. Meanwhile, prepare the dumplings: sift the flour into a bowl with the salt, stir the suet into the flour, add the parsley and enough water to make a soft dough. Take care not to overwork the dough. Shape the dumplings into small balls.
2. Place dumplings on top of the hot stew. Cover the casserole and cook for a further 20 minutes.
3. Increase the oven temperature to 175°C / 350°F / Gas Mark 5. Remove the casserole lid and continue to cook for about 20 minutes to dry the surface of the dumplings or until the meat comes apart with a push of your finger. Add a little more water if the meat begins to dry out. Check the seasoning and serve with a winter warmer like mash or jacket potato.