Step 2

Cover with a lid, transfer to the oven, and cook for 2 hours until the meat is very tender.

Step 3

For the dumplings: sift the flour, baking powder, and a pinch of salt into a bowl. Stir in the suet. Add cold water, a splash at a time, and mix until a thick, slightly sticky dough forms. Roll spoonfuls into small balls with floured hands.

Step 4

Remove the lid from the stew, place the dumplings on top of the stew, then cover and return to the oven for 20 minutes. For golden-topped dumplings, leave the lid off.

Step 5

Serve with mashed potato and a sprinkle of chopped parsley.

Step 6

Add the garlic and all the vegetables and fry for 1–2 minutes. Stir in the wine, stock, and herbs. Add Worcestershire sauce and balsamic vinegar to taste (optional). Season generously.