Beef in Red Wine Topped with Leek Dumplings

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   1. Pre-heat the oven to 150C, gas mark 2.
   2. Heat 2 tbsp of the olive oil in a large casserole dish then brown the steak until brown on all sides, do this in batches and remove with a slotted spoon
   3. Heat the remaining oil in the casserole dish, add the onions and cook over a low heat until softened.
   4. Return the meat to the pan, sprinkle over the flour and cook for a further minute.
   5. Add the carrots, mushrooms, wine, stock, tomato puree, Worcestershire sauce and herbs to the pan. Stir well and bring to the boil.
   6. Cover and cook in the oven for 1½ hours.
   7. Meanwhile for the dumplings heat the olive oil in a frying pan and cook the leeks for about 10 minutes until softened, remove from the heat and leave to cool.
   8. Mix together the flour and vegetable suet, add the leek, season well with salt and pepper and mix in enough water to form a soft dough. Shape into eight balls.
   9. Remove the beef from the oven. Turn the oven up to 180C gas mark 4. Remove the bay leaf and thyme sprigs then place the dumplings on top of the beef spaced apart, return to the oven and cook for a further 30 minutes until the dumplings are puffed up and golden.