Beef and Beer Casserole with Caraway Seed Dumplings

2. Heat the oil in a large pan and cook the meat for four or five minutes, in batches until brown.

3. Add the bacon or pancetta and fry for three to four minutes, stirring frequently until the bacon is golden and crispy.

4. Transfer to a large casserole dish and add the garlic, shallots or baby onions, carrots and turnips. Stir in the plain flour and cook for a couple of minutes.

5. Pour over the stout or brown ale, bring to the boil and reduce the heat. Season and add the fresh herbs.

6. Cover and cook for 1 1/2 - 2 hours or until the meat is meltingly tender.

7. Prepare the dumplings: In a large bowl rub the butter into the self-raising flour until the mixture resembles fine breadcrumbs. Season. Add the caraway seeds and water. Mix together to form a smooth dough. Shape into 10-12 small balls.

8. Twenty minutes before the end of cooking add the dumplings to the casserole, return to the oven and cook uncovered for the remaining cooking time.

9. Serve the casserole with creamy mashed potatoes and Savoy cabbage or purple sprouting broccoli.