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1
Preheat the oven to 350F
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2
Toss the beef in the flour then shake it to get rid of the excess flour.
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3
Heat 2 tablespoons of olive oil in a casserole dish.
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4
Fry the beef in batches, browning on each side, then removing with a slotted spoon.
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5
Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
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6
Add the browned beef to the wine.
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7
Add the stock and season with salt and freshly ground pepper.
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8
Heat 1 tbsp olive oil in a frying pan and fry the onion until tender.
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9
Add the fried onion to the beef mixture.
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10
Cover the casserole and bake in the oven for 1 1/2 hours.
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11
Meanwhile, make the dumplings.
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12
In a mixing bowl mix together the flour, suet, Stilton and parsley.
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13
Season with salt and freshly ground pepper.
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14
Make a well in the centre.
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15
Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough.
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16
Using wetted hands shape the dough into small dumplings.
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17
Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine.
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18
Top with the dumplings.
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19
Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.
