1 ¼ lb stewing steak
2 tbsp plain flour (seasoned with salt and pepper)
3 sliced carrots
1 large chopped onion
1 chopped swede
2 tbsp oil
¾ pint stock
1 tsp tomato puree
salt and pepper to taste
Dumplings:
4 oz self raising flour
2 oz suet
½ tsp salt

Preheat the oven to 180°C/350°F.
Cut meat into cubes and toss in seasoned flour. Fry vegetables in oil until golden, then remove from pan. Divide the cubes of meat into four batches, browning each batch separately in the oil.
Place meat, vegetables, stock and tomato puree in a casserole dish and season well. Cover with a tight fitting lid and cook in oven for 2 ½ hours until tender.
Dumplings: mix flour, suet and salt with sufficient water to form a firm but soft dough. Divide into 6 or 8 pieces, drop into bubbling stew 20 minutes before the end of the cooking time and do not reopen lid until ready to serve.