Beef in Guinness with Rosemary Dumplings

Serves 6

500g diced braising steak
3tbsp plain flour
salt and pepper
1tbsp groundnut oil
500g mixed veg - potatoes, swede, carrots, etc
250ml Guinness
2tbsp tomato puree
2tbsp dark brown soft sugar
1tsp rosemary
350ml beef stock
mashed potato and veg to serve

Dumplings
100g self raising flour
50g light suet

Preheat the oven to 150, gas mark 2.  Toss the beef in 2tbsp of the flour until well coated, then season.
Heat the oil in a deep casserole dish.  Add the floured beef and brown all over for 2-3 mins.  Remove from the pan.
Add the remaining flour and cook for 1-2 mins, stirring.  Add the frozen veg, Guinness, tomato puree, dark brown soft sugar, rosemary and beef stock.
Stir until it boils, then return the meat to the pan.  Cover and place in the oven for 1 1/2 to 2 hours, or until the beef is tender.
While the beef is cooking, make the dumplings.  Sieve the self raising flour into a bowl.  Stir in the suet and 4-5tbsp cold water, then season with salt and black pepper.  Mix until the dough comes together, then shape it into 8 dumplings.  Replace in the bowl and cover until you're ready to cook them.
When the beef is cooked, remove the casserole from the oven and add the dumplings, pushing them just under the surface of the sauce.
Cook for a further 25-30 mins until the dumplings are cooked through.  Serve with mashed potato and veg.