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1. Preheat the oven to 150u00b0C, gas mark 2. Open the pack of beef and remove the paper from the base. Add 2 tablespoons of the flour to the pack, season, then toss the beef cubes in the flour to coat well.
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2. Heat the oil in a deep flameproof casserole dish. Add the floured beef and brown all over for 2-3 minutes. Remove from the pan.
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3. Add the remaining flour to the pan and cook for 1 minute, stirring. Add the frozen vegetables, Guinness, tomato puree, sugar, 1 teaspoon of the rosemary and 350ml of water. Stir until it boils then return the meat to the pan. Cover and place in the oven for 11/2-2 hours, or until the beef is tender.
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4. While the beef is cooking, prepare the dumplings. Sieve the flour into a bowl, stir in the suet, the remaining rosemary, seasoning and 4-5 tablespoons of cold water. Mix together with a round-bladed knife until the dough comes together. Shape the dough into 8 dumplings, put back in the bowl and cover until ready to cook.
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5. Remove the casserole from the oven and add the dumplings, pushing them just under the surface of the sauce. Cook for a further 25-30 minutes until the dumplings are cooked through. Serve the casserole with mashed potato and prepared fresh vegetables such as a pea, leek and spinach medley.
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Cook's tips:
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Use beef stock instead of water in step 3, to enhance the flavour. Substitute the frozen vegetables with fresh root vegetables such as swede, celeriac and sweet potatoes.
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Drinks recommendation:
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Serve with Guinness, or try a spicy, mellow red wine from the Rhone with plum and black pepper notes.
