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1) Mince the garlic and roughly slice the onions into half rings.
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2) Heat the oil in a large stew pot (with lid) and when it is hot, add the garlic and onions.
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3) While the onions cook, chop the meat into slightly-larger-than-bite-size pieces.
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4) Season the flour to your taste (I add salt, pepper and oregano) and roll each chunk of meat in it so that it is very thinly coated.
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5) Once the onions have become almost translucent, add the beef, turning every 2 minutes to make sure they receive equal coverage.
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6) While the beef cooks, slice the leek finely and add to the pot.
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7) Dice the swede into rough cubes about 1 cm across, and slice the carrots into semicircles.
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8) Once the beef is browned, add the carrots and swede, half a pint of boiling water, crumbled beef stock cube, and the red wine.
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Leave to heat through.
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9) In a separate pan, add half a litre of boiling water and the dry polenta.
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Stirring constantly to ensure there are no lumps, cook on a medium heat until the polenta thickens.
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10) Add the goats cheese, horseradish and mustard to the polenta, along with more seasonings of your choice, stirring so that it is fully incorporated.
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Leave to cool for 5 minutes.
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11) When it is cool enough to handle, divide into eighths and roll each into a ball, then coat with flour in the same manner as the beef and set aside.
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12) When the first small bubbles emerge in the stew, carefully place the dumplings on the surface, pop the lid on and place in an oven preheated to 200 degrees centigrade for 2 hours.
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Serve with a side of boiled green vegetables.
