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Begin by cutting the braising beef into big pieces. It is important that you do not cut the pieces too small – the meat is going to be braised until tender, and smaller pieces may break up.
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Heat a dash of vegetable oil in a large pan over a medium heat. Cook the meat and pancetta in the pan until browned. Pour in the vinegar and stir well for 1-2 minutes. Take the pan off the heat.
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Place a knob of butter in a saucepan over a medium heat. Add the leek, celery and carrots once the butter has melted. Cook until the vegetables are golden brown and soft. Take the pan off the heat.
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Repeat the process in a separate pan with the sliced onion, star anise and butter. In another pan, cook the mushrooms in the same way along with a knob of butter. You’ll end up using a lot of pans, so you may have to rope the little ones in when it comes to washing up!
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Preheat the oven to gas 8, 220°C, fan 200°C.
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Cut the tomato in half and place in a bowl with the caster sugar. Toss to coat the tomatoes and then arrange them cut-side down on a baking tray. Drizzle some olive oil over the top.
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Place the tomatoes in the oven and cook until caramelised and tender – this takes around 20 minutes.
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Place the caramelised vegetables, the meat, pancetta and tomatoes in a flameproof casserole dish. Add the bouquet garni and pour in enough stock to cover the ingredients. Leave to simmer for 2 1/2 hours.
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Strain the sauce into a separate pan once the meat has become tender. Place the sauce back on the hob and continue simmering until it reduces and has a thin, gravy-like consistency.
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Place the solids back in the pan of sauce and take the pan off the heat.
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Add a knob of butter to a frying pan over a medium heat. Cook the baby onions (or shallots) until they become brown. Take them out and leave aside.
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Heat another knob of butter in the same pan. Fry the button mushrooms until browned, and then mix the baby onions and mushrooms into the beef stew.
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Begin making the dumplings by mixing the plain flour, baking powder and salt in a bowl. Place the suet in the bowl and add enough water to bind the mixture.
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Get your little ones to roll the dough between their hands to form small dumplings – they should be around the size of cherry tomatoes. You should end up with 16 dumplings.
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Heat lightly salted water in a large pan. Once it is simmering, add the dumplings and place a lid on the pan. Poach the dumplings for 15-20 minutes.
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Place the stew back on the stove and reheat.
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To serve, divide the stew between bowls. Top with the chopped parsley and dumplings.