Steak and Monty’s with herby dumplings

Ingredients

For the Steak and Monty’s:
1kg Stewing steak roughly cut into 3cm cubes
3tbsp flour
Salt and pepper
1 tsp dried thyme
Cooking oil
1 onion finely chopped
½ pint Monty’s Moonrise
1 pint good beef stock
2 carrots, sliced

For the herby dumplings
100g Self raising flour
50g suet
2tsp dried thyme
Salt and pepper
Cold water

Directions

Mix the flour with salt, pepper and thyme

Toss the steak into the seasoned flour to coat it well

Heat a little cooking oil in a large frying pan. Gently fry the finely chopped onions until soft but not brown. Add to casserole dish and keep warm

Add the sliced uncooked carrots to the casserole dish with the onions

Heat a little more cooking oil in the large frying pan. Brown cubes of stewing steak in batches then place in a casserole dish with the onions and carrots. Keep warm

Deglaze the frying pan with a little of the beef stock. Slowly add the remaining beef stock and most importantly the Monty’s Moonrise. Gently heat and pour over the steak, onions and carrots. Mix together

Place the casserole dish with lid, in a pre-heated oven at Gas Mark 3 or 160° for 3 ˝ hours until tender.

Prepare the dumplings by combining the flour, suet, dried thyme and a pinch of salt and pepper. Mix in enough cold water to hold the ingredients together, but not make it too sticky

Split the dumpling mixture into 8 balls and carefully drop them onto the bubbling casserole.

Continue to cook for a further 25 minutes at gas mark 3 or 160°