Beef and Guinness stew

Method

• step 1

  Pour 1 tbsp of the oil into a large lidded casserole dish over a high heat. Season the flour well with salt and pepper, add the mustard powder, then add the beef and toss to coat. In batches, brown the beef on all sides in the hot oil. Remove from the pan and add more oil as you need to.

• step 2

  Once the beef is all browned and removed from the pan, tip in the celery, carrots and onion. Cook for 15 mins or until beginning to soften, then stir in the garlic, tomato purée, thyme and sugar. Cook for 3-4 mins more, or until the tomato purée has darkened in colour.

• step 3

  Pour the stout and beef stock into the pan, scraping up any bits from the bottom of the pan. Return the beef to the pan and mix well. Bring to a boil, then reduce to a simmer. Put the lid on and leave to cook on a low heat for 2-2½ hours, stirring every so often.

• step 4

  Once the stew is nearly ready, heat the oven to 190C/170C fan/gas 5 and start preparing the dumplings.

• step 5

  Sift the flour and a pinch of salt into a large bowl and stir through the thyme leaves. Rub in the butter using your fingertips until it has the consistency of breadcrumbs. Stir in the cheese, then pour in 125ml cold water. Bring together using a cutlery knife, then shape into 8 dumplings. Put the dumplings on top of the stew, grate a little extra cheddar over the top, then bake for 20-30 mins, or until puffed up and golden.