Beef stew and dumplings with Vichy carrots recipe
 Bring a bit of cheer to a cold, drab day by dishing up this simple, hearty stew with dumplings and buttered carrots. 2 tbsp olive oil25g/1oz unsalted butter750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces2 tbsp plain flour2 garlic cloves, chopped250g/9oz round shallots, peeled and left whole150ml/5½fl oz red wine500ml/18fl oz beef stock2 fresh bay leaves3 tbsp fresh thyme leavesWorcestershire sauce, to tastesalt and black pepper 2 tbsp olive oil 25g/1oz unsalted butter 750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces 2 tbsp plain flour 2 garlic cloves, chopped 250g/9oz round shallots, peeled and left whole 150ml/5½fl oz red wine 500ml/18fl oz beef stock 2 fresh bay leaves 3 tbsp fresh thyme leaves Worcestershire sauce, to taste salt and black pepper 125g/4½oz plain flour1 tsp baking powderpinch salt60g/2¼oz suet 125g/4½oz plain flour 1 tsp baking powder pinch salt 60g/2¼oz suet 4 medium carrots, peeled and left whole50g/1¾oz unsalted butter1 tbsp sugar 4 medium carrots, peeled and left whole 50g/1¾oz unsalted butter 1 tbsp sugar Method Preheat the oven to 180C/350F/Gas 4.For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes.Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper.Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water into a pan and bring to a simmer.Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper.To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water into a pan and bring to a simmer. For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water into a pan and bring to a simmer. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it.