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1
Dice the meat and vegetables into bite sized chunks or cubes and place into a large stock pot or pan.
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2
Dice or crush the garlic, then add to the mix.
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3
Mix up 3 stock cubes into 3 pints of hot water and pour over the mix.
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4
Add salt and pepper to taste then bring to the boil, stirring occasionally.
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5
Once boiled, bring the heat down to medium or low and leave to simmer for about half an hour or until the meat is thoroughly cooked and potatoes have turned soft.
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6
(you can test this by splitting the potato with a fork).
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7
While the stew is simmering away, mix up the dumplings.
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8
(I generally cheat at this and use a pre-packed dumpling mix and just add water).
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9
Mix the flour and suet in a large bowl with a pinch of salt, then slowly add the water or milk until you get a doughy texture.
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10
Add more flour if it becomes too wet.
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11
You're best using your hands with this.
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12
Once you have the texture you want, put plenty of flour into your hands and tear off small chunks of the dough (about the size of a golf ball should do it).
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13
Roll it loosely in your fingers and then carefully drop into the stew.
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14
Leave the pan to simmer for another ten minutes, turning the dumplings over once during.
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15
The flour will thicken up the stock.
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16
Serve in a large bowl with some hot crusty bread on the side and enjoy.
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17
Note: Don't throw out the leftovers.
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18
This dish can last up to three days.
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19
Just add more of whatever you like.
