• 500g Diced Stewing Beef
  • 2 White Onions, Chunky dice
  • 3 Medium Carrots, peeled and cut into chunky slices
  • 4 Potatoes, peeled and quartered
  • 400g White Mushrooms, halved
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Plain Flour
  • 1 ltr Beef Stock
  • 1 tbsp Oil
  • 1 tbsp Tomato Puree
  • For the Dumplings;
  • 170g Self Raising Flour
  • 40g Kerrygold Salted Butter
  • 1 tbsp Parsley, finely chopped
  • 100ml Semi Skimmed Milk


  1. In a large, heavy bottomed oven proof dish with a lid, heat the oil over a medium high heat. Brown off the diced beef and onions, add the balsamic vinegar and evaporate off.
  2. Stir through the plain flour and fry off for a few minutes before adding the vegetables, tomato puree and beef stock to the pan. 
  3. Stir well and bring up to a simmer, cover with a lid and cook on low for 1hr and 30 Mins.
  4. Preheat the oven to 200C/180C Fan/Gas Mark 5.
    In a mixing bowl, rub together the butter and flour. Add the parsley and a little milk at a time to form a soft sticky dough. Divide into 8 balls.
  5. Remove the lid from the stew and arrange the dumplings on top. Cook in the oven for 30 mins, removing the lid half way through. Serve with bread and butter.

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