Serves: 6, Calories: 840, Time: 3 hrs 30 mins

Ingredients

Stew:

• 1 kg casserole steak, diced.  1700
• 75g plain flour.  257
• 1 tbsp veg oil.  124
• 2 large carrots (200g each), chunks.  164
• 2 onions, chunks.  150
• 4 tsp garlic purée.  67
• 4 tsp thyme
• 3 bay leaves
• 500ml Titanic Plum Porter ale.  159
• 100g red currant jelly.  260
• 1 tbsp tomato purée.  14
• 1250ml beef stock (2 Knorr stock pots).  120
• salt and pepper to season

Dumplings:

• 250g self raising flour.  836
• 150g butter.  1127
• 1 tbsp wholegrain mustard.  66
• salt and pepper to season

Method

1. Stew: In large mixing bowl; Dredge beef in seasoned flour.
2. In sauté pan; Brown beef in oil.
3. Add carrots, onions, garlic and herbs. Stir for 2 mins.
4. Deglaze pan with ale. Boil for 2 mins.
5. Stir in purée, jelly and stock. Mix well.
6. Cover. Simmer for 2.½ hours until tender. Stir frequently.
7. Preheat oven to 160°C Fan. (Approx 45 mins from serving).
8. Dumplings: Meanwhile, in large mixing bowl; Rub seasoned flour and butter. Add mustard.
9. Mix to combine. Add dash of warm water to form thick dough.
10. Roll dough into 12 balls.
11. In x2 11x8" Pyrex dishes; Divide stew and float dumplings on top. Cover.
12. Bake for 30 mins.

Calories = 5043

• 5043 / 6 = 840

Alternatively: Swap ale for 300ml red wine plus 200ml more water.