SERVES: 8

METHOD

1. Heat 2 tablespoons of the oil in a large non-stick saucepan over medium-high heat. Place the beef in a plastic bag, add the flour, tossing until well coated. Brown the beef in small batches, adding an additional 2 tablespoons of oil, if required, then set aside for later.

2. Add 1 tablespoon of the remaining oil to the same pan over a low heat, add the onion, garlic, carrots and celery, cover and cook for 10 minutes or until onion is soft. Add tomato paste, cook for 2 minutes.

3. Return the beef to the pan with mushrooms, pour over the stout and stock. Slowly bring to a simmer, then reduce heat to very low, cover and cook for 2 hours.

4. Remove lid from beef, bring to boil, and cook for a further 15 minutes to help reduce and slightly thicken the gravy. Add thyme and check the seasoning, adjusting accordingly.

5. For the potato dumplings, preheat oven to 200°C (180°C fan-forced).

6. Combine flour, butter, cheddar, salt and pepper together in a food processor, pulsing until mixture resembles fine breadcrumbs.

7. In a medium mixing bowl, combine cold mashed potato, egg, mustard, parsley, salt and pepper, stirring until combined. Add the flour mixture, stirring until mixture comes together as a soft dough. Evenly divide dough into eight pieces, rolling each into a ball.

8. Place dough balls on top of stew. Place pot on a baking tray in preheated oven for 30 minutes or until the dumplings are puffed and golden.

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