• 2tbsp Olive oil
  • 1 Onion, chopped
  • 1 Stick of celery, chopped
  • 2 Carrots, chopped
  • 1 Clove of garlic, crushed
  • 2 Sweet potatoes, cubed
  • 500g Beef steak, cubed
  • 500ml Very low salt beef stock
  • 1tbsp Tomato purée
  • 1tbsp Vinegar
  • 1tsp Thyme
  • 1tbsp Parsley
  • 1 Egg
  • 100g Breadcrumbs
  • 400g Potato, grated
  • 1tbsp Plain flour
  • 1 Onion, finely chopped for the dumplings
  • 1tbsp Parsley, chopped for the dumplings
  • A pinch of black pepper


  • STEP 1

    Turn on the oven at 160C/325F/Gas mark 3.

  • STEP 2

    Heat the oil in a heavy pan and cook the garlic, onion, celery and carrot until soft.

  • STEP 3

    Coat the beef in flour before adding to pan, then add the sweet potato, stock, vinegar, tomato puree and thyme.

  • STEP 4

    Bring to boil and simmer for 15 minutes. Transfer to a casserole dish, cover and cook in the oven for 2.5 hours.

  • STEP 5

    Meanwhile, make the dumplings by mixing the beaten egg, breadcrumbs, flour, onion, parsley and seasoning in a bowl.

  • STEP 6

    Squeeze excess liquid from the potatoes and then add to the mixture.

  • STEP 7

    Shape the mixture into balls and coat lightly with flour before dropping into the stew 15 minutes before the end of the cooking time.