Braised stout beef and carrot stew with parsley dumplings
Ingredients
For the stew: 3 tbsp olive oil 800g chuck beef steak, trimmed and cut into 5cm (2in) cubes 3 onions, thinly sliced 1 tsp chopped fresh thyme 2 tbsp plain flour 500ml can Guinness or stout 300ml beef stock 4 carrots, sliced on the diagonal 1 tsp light brown sugar 1 tbsp red wine vinegar For the parsley dumplings: 175g self-raising flour 3 tbsp finely chopped fresh parsley 2 tbsp snipped fresh chives 75g beef shredded suet Sea salt and freshly ground black pepper