Vegetarian Beef Casserole With Dumplings

How to make the stew:

1. Preheat oven to 180C.
2. Remove the Quorn Beef Roast from packaging and chop into large chunks.
3. For the stew, heat the oil and butter in an oven-proof casserole dish over a medium heat.
4. Next, fry the onion, garlic, celery, carrots, leek and swede for a couple of minutes and until slightly softened.
5. Add the flour and cook for a further 2-3 minutes.
6. Stir in the wine, stock and herbs, then add the beef roast chunks.
7. Cover your casserole dish with a lid and transfer to the oven for 1 hour to cook through.

How to make the suet dumplings:

1. While the casserole is cooking, make the suet dumplings by sifting the flour, baking powder and salt into a bowl.
2. Next add the suet into the bowl along with enough cold water to form a thick, sticky dough (adding the water a tablespoon at a time until the dough is soft and slightly sticky).
3. With lightly floured hands, divide and roll the dough into small balls a spoon full at a time.
4. Leave the dumplings to one side whilst the casserole is ready to remove from the oven.

Finishing the casserole:

1. After the vegetarian beef stew has cooked for 1 hour, remove the lid and check the seasoning (add salt or pepper to taste).
2. Add the suet dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and return to the oven to cook for a further 20 minutes.
3. Remove from the oven, serve up into warm bowls and enjoy!

Tip: For herb-flavoured dumplings, add 1 tablespoon of chopped fresh herbs (parsley, rosemary, and sage work well) to the flour and suet before mixing the dumplings.