This wonderfully warming braised beef and dumplings recipe has passed down the generations of my family over the years. It is simple to make and the dumplings help the dish to feed even more people.

Serves 4.

Ingredients.

1. 550 grams stewing/braising beef (any cheap cut of beef will do, as the slow cooking makes it tender)

2. 1 tablespoon sunflower oil

3. 2 onions, cut into wedges (you can buy chopped frozen onion if this is easier)

4. 25 grams plain flour

5. 3 garlic cloves, crushed (you can buy garlic in a jar if this is easier)

6. 400 gram tin chopped tomatoes

7. 2-3 carrots, sliced thinly

8. 1 teaspoon dried mixed herbs

9. 500 ml stock

For the dumplings:

10. 150 grams self-raising flour

11. 75 grams vegetable suet

12. A pinch of salt

13. 75 ml cold water.

Method.

1. Heat the oil in a large saucepan and fry the onions for a few minutes until soft.

2. Toss the beef in the flour until coated. This will help thicken the sauce and also helps the sauce to stick to the beef so it gives it more flavour.

3. When the onions are soft add the beef and garlic and stir while cooking for about a minute.

4. Add all the remaining ingredients (not the dumplings), and give it a really good stir.

5. There are several ways you can choose to cook the beef. A slow simmer on the hob for about 2 hours, or in the oven at 160C, in a casserole dish with lid on for about 6 hours, or in a slow cooker for about 6 hours.

6. To make the dumplings, mix the suet, flour and salt together and then stir in the water using a knife.

7. Divide the dough into 8 and gently shape into balls. This is made much easier if you put flour on your hands to stop the dough sticking to your fingers.

8. When the beef has had its allotted cooking time, place the dumplings on top of the simmering stew, cover with a tight-fitting lid and cook for 20 minutes.

9. Serve with seasonal vegetables of your choice and mashed potato.