Beef Stew with Dumplings

🔥 Prep

• Cut the 600 g Beef Chuck into 2‑cm cubes.
• Peel and dice the 2 Carrots into ½‑cm pieces.
• Trim and slice the 2 Celery stalks into ½‑cm diagonal slices.
• In a bowl, combine the 200 g Flour and 100 g Suet, then add ~120 ml cold water (or enough to form a soft dough) and mix until just combined; set aside for dumplings.

🔥 Cook

• 1. Heat 2 tbsp oil in a large heavy‑bottomed pot over medium-high heat until shimmering.
• 2. Add the beef cubes in a single layer and sear for 4‑5 minutes per side until browned; work in batches if needed.
• 3. Transfer browned beef to a plate and set aside.
• 4. Reduce heat to medium, add the diced carrot and sliced celery to the pot, and sauté for 3‑4 minutes until they begin to soften.
• 5. Stir in 2 tbsp of the flour‑suet mixture from the prep step to coat the vegetables and cook for 1 minute to remove raw flour taste.
• 6. Return the beef to the pot, pour in enough beef stock or water (about 500 ml) to just cover the ingredients, and bring to a gentle boil over medium-high heat.
• 7. Once boiling, reduce heat to low, cover, and simmer for 1 hour 30 minutes until the beef is tender.
• 8. While the stew simmers, prepare dumplings: drop spoonfuls (about 15 g each) of the flour‑suet dough onto the surface of the stew.
• 9. Cover the pot and simmer the dumplings for 15‑20 minutes over low heat until they are puffed and cooked through.
• 10. Season the stew with salt and pepper to taste, then remove from heat.

🔥 Serve

• Ladle the hot beef stew with dumplings into deep bowls, ensuring each serving gets a generous portion of meat, vegetables, and fluffy dumplings.
• Garnish with a sprinkle of freshly chopped parsley (optional) for a pop of color.
• Serve alongside crusty bread or buttery mashed potatoes to soak up the rich broth.