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700g (1½ lbs) thick slices of shin or leg of beef
50g (2oz) plain flour seasoned with freshly ground black pepper
2 tbls. oil (or 50g/2oz) beef dripping
450g (1 lb) onions - skin and slice into rings
1 bayleaf
1 ltr (1¾ pts) hot water or stock
dumplings (recipe below)

Set oven at gas 3/160/3140fan/Aga simmering oven. Heat half the oil or dripping in a large saucepan.

Dry the meat on kitchen roll before lightly coating in seasoned flour, add it to the hot fat and brown on each side, then remove from pan.

Scrape up any residue from the base of the pan, add the remaining oil/dripping and when hot add the prepared onion rings.

Stir well then scatter with the remaining seasoned flour, place lid on pan and cook for 2mins, stirring occasionally.

Return the meat to the pan with the bayleaf and hot water or stock. Stir and bring to boiling point then reduce to a gentle simmer (occasional bubbles), put lid on pan and continue simmering in the pre-set oven for 1½-2hrs. or until the meat is tender.

Thirty minutes before serving drop the dumplings into the simmering stew. Replace the lid and continue to cook for thirty minutes without raising the lid.

Lazy Cook tips - this recipe can be cooked entirely on a gentle simmering a hob (occasional bubbles). Thick slices of shin of beef (or leg of beef as it is now often sold) are, I believe, the only meat with which to make stew and dumplings.

The flavour is excellent and the strings of gristle running through the flesh add a rich glutinous texture. Cut the slices into smaller pieces if preferred, but using large slices speeds up the browning process.

Dumplings should be light in texture. My late mother-in-law taught me the secret is not to lift the lid once they have been added and to allow 30mins for them to cook to perfection.

I recommend the stew is made a day or two before it is to be served and stored when cold in a fridge or cold larder. Remove any fat which has risen to the top before reheating. Bring slowly to boiling point (stirring occasionally) then reduce to a gentle simmer before adding the dumplings (see main recipe).

Serving suggestions - straight from the pan or put on to a heated serving dish, scatter with freshly chopped parsley and surround with boiled potatoes and carrots.

Dumplings (makes 8-12)

100g (4oz) plain flour
1 heaped teas. baking powder
freshly ground white pepper
50g (2oz) shredded suet
cold water to mix

Mix all the dry ingredients together in a basin using a blunt knife then mix to a sticky paste under a cold running tap.

Turn on to a lightly floured board, cut into 8 or 12 pieces and shape each into a ball in the palm of your hand, lightly floured. Add to a gently simmering stew and cook for 30mins. without lifting lid.

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