Ingredients

• 3 fresh or dried bay leaves
• 1kg casserole steak, diced into 2cm cubes
• 500ml ale, Guinness or stout
• 1 cup beef stock
• 4 sticks celery, roughly chopped
• 4 medium onions, roughly chopped
• 4 carrots, roughly chopped
• olive oil
• 2 heaped tablespoons plain flour
• 2 x 400gms tins of diced tomatoes
• Salt and pepper to taste
• For the Dumplings:
• 4 large (about 750g) potatoes, peeled and chopped into large chunks
• 1 ½ cups milk
• 120g butter
• 3 cups self-raising flour
• 1 ½ cups coarsely grated tasty cheese
• 1 cup finely grated parmesan cheese
• 4 tablespoons chopped fresh continental parsley
• Pinch of salt

Instructions

1. 1. Heat a frying pan with a little olive oil over medium high heat.
2. 2. Toss the diced beef in flour to coat, then quickly fry until browned. Add to slow cooker bowl.
3. 3. Sauté the vegetables in the frying pan for 5 minutes, then add to the slow cooker bowl with the beer, beef stock, bay leaves and tins of tomatoes. Season to taste and allow to cook on high for 3 hours. The beef should be tender.
4. 4. To make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
5. 5. Divide stew among 6 ramekins or individual casserole dishes (entirely optional, can serve in one large oven-proof casserole dish if preferred)
6. 6. Use a ¼ cup capacity measuring cup to shape potato mixture into dumplings. Arrange over casserole and cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.