- 3 tbsp olive oil
- 350g (12oz) shallots
- 1 red pepper, deseeded and finely sliced
- 600g (1lb 5oz) lean diced stewing steak
- 3 whole cloves
- 1/2 tsp coriander seeds, crushed
- 1/2 tsp black peppercorns, crushed
- 1 cinnamon stick
- 1 tbsp raisins
- 750ml red wine
- 600ml (20fl oz) beef stock
- 1/4 tsp salt
- 1 small butternut squash, peeled, diced
- For the dumplings:
- 115g (4oz) self-raising flour
- 55g (2oz) shredded suet
- 2 tbsp mixed spice
Heat 2 tablespoons of the oil in a large casserole dish and cook the shallots and peppers for 4-5 minutes until golden. Remove and set aside. Add the remaining oil and cook the beef until evenly browned. Add the spices and cook for 30 seconds. Add the raisins, return the shallots and pepper, stock, wine and season. Bring to the boil, cover and reduce the heat, and simmer gently for 30 minutes. Meanwhile, make the dumplings. Sift the flour into a bowl with some salt. Mix in the suet and mixed spice followed by enough cold water - about 125ml (4 1/2 fl oz) - to form a dough. Add the butternut squash to the stew. Break the dumplings into small balls and drop into the hot stew. Cover, increase the heat so that it's boiling and cook for 20 minutes. Serve hot.
