A comforting and hearty stew perfect for chilly days, featuring tender beef, root vegetables, and fluffy herbed dumplings.
Coat the beef pieces in the seasoned plain flour.
Ensure the beef is evenly coated for a nice sear.
Heat butter in a frying pan over medium-high heat and brown the beef on all sides.
Brown the beef in batches to avoid overcrowding the pan.
Transfer the browned beef to a casserole dish.
Use a slotted spoon to transfer the beef, leaving the juices in the pan.
In the same pan, sauté the onions, garlic, carrots, turnip, and swede until slightly softened.
Stir frequently to prevent sticking.
Add the sautéed vegetables to the casserole dish with the beef.
Layer the vegetables evenly over the beef.
Pour the canned plum tomatoes and beef stock into the casserole dish, stir to combine.
Ensure the liquid covers the beef and vegetables.
Cover the casserole dish and bake in a preheated oven at 170°C (325°F) for 2 hours.
Check halfway through to ensure the stew isn't drying out.
Prepare the dumplings by mixing self-raising flour, mixed herbs, and cold butter in a bowl until crumbly.
Use your fingertips to rub the butter into the flour.
Gradually add cold water to the mixture until a soft dough forms.
Add water slowly to avoid making the dough too sticky.
Shape the dough into small dumplings and place them on top of the stew.
Space the dumplings evenly for even cooking.
Bake the stew uncovered for an additional 25 minutes until the dumplings are golden and risen.
For extra crispiness, brush the dumplings with a little melted butter before baking.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread or a side salad for a complete meal.
