Beef braised in beer with classic English suet dumplings served with buttery mash recipe
 2 tbsp plain flour, seasoned with salt and freshly ground black pepper1kg/2lb 3oz braising steak, cut into 5cm/2in pieces55g/2oz unsalted butter150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice2 onions, peeled and thinly sliced1 sprig thyme1 bay leaf650ml/23fl oz Irish stout, such as Guinness80g/3oz stoneless prunes cut in half80g/3oz pickled walnuts, sliced4 tsp balsamic vinegar4 tsp soft dark brown sugar2 tsp Dijon mustard500ml/10½fl oz beef stocksalt and freshly ground black pepper 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1kg/2lb 3oz braising steak, cut into 5cm/2in pieces 55g/2oz unsalted butter 150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice 2 onions, peeled and thinly sliced 1 sprig thyme 1 bay leaf 650ml/23fl oz Irish stout, such as Guinness 80g/3oz stoneless prunes cut in half 80g/3oz pickled walnuts, sliced 4 tsp balsamic vinegar 4 tsp soft dark brown sugar 2 tsp Dijon mustard 500ml/10½fl oz beef stock salt and freshly ground black pepper 235g/8oz plain flour120g/4oz shredded suet80g/3oz fine white breadcrumbs2 tsp parsley, chopped2 tsp chives, choppedsalt and freshly ground white pepper500ml/17fl oz beef stock 235g/8oz plain flour 120g/4oz shredded suet 80g/3oz fine white breadcrumbs 2 tsp parsley, chopped 2 tsp chives, chopped salt and freshly ground white pepper 500ml/17fl oz beef stock 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunkssalt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks salt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed Method Preheat oven to 140C/285F/Gas 1.Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside.Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously.Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil.Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste.Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes.Remove from the stock and add to your beef casserole.For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes.Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth.Fold in the butter and warm milk and beat until combined. Check seasoning.Serve the beef and dumplings with a dollop of mashed potato. Preheat oven to 140C/285F/Gas 1. Preheat oven to 140C/285F/Gas 1. Place the flour and meat in a polythene bag and shake to coat the meat. Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously. Pour in the Guinness and stir vigorously. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Cover the casserole with a lid and place in the oven. Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Remove from the stock and add to your beef casserole. Remove from the stock and add to your beef casserole. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Fold in the butter and warm milk and beat until combined. Check seasoning. Fold in the butter and warm milk and beat until combined. Check seasoning. Serve the beef and dumplings with a dollop of mashed potato. Serve the beef and dumplings with a dollop of mashed potato.