Ingredients (serves 8)

• 2 tbsp oil
• 800g beef pieces
• 2 tbsp plain flour
• 2 tsp mixed herbs
• 3 large onions
• 3 cloves of garlic
• 1 red capsicum
• 1 tsp brown sugar
• 2 cups of beef stock
• 1 can of guiness or similar
• 2 large carrots
• 1 medium sweet potato
• 1 large zucchini
• 3 sticks of celery
• 1 cup of mushrooms
• 2 tbsp tomato paste
• 2 bay leaves
• FOR THE DUMPLINGS:
• 1.5 cups of self raising flour
• 1/2 cup of strong cheese such as parmesan
• 1.5 cups of low fat natural yoghurt
• 1 tbsp dried mixd herbs, or 2 tbsp fresh

Method

1. Heat 1 tbsp of the oil in a good heavy pot. Add onions, garlic, capsicum and sugar. Reduce heat to low/medium and cook for at least 20 minutes (though the longer the better as it will caramelise).
2. Toss the beef pieces in flour and herbs until well coated. Brown off in a hot pan with 1 tbsp of the oil in 3 batches.
3. Put the beef into a slow cooker and pour the guiness into the pan with the heat on to deglaze it. Pour into the slow cooker.
4. Put the remaining stew ingredients into the slow cooker and mix well to combine. Set to high and cook for 4-6 hours.
5. To make the dumplings combine all ingredients in a bowl and mix well. Turn out onto a floured surface and kneed well. Place in the fridge until ready to use.
6. About 40 minutes before serving roll the dough into about 12 portions and place on top of the stew. Optionally after about half an hour of cooking put the slow cooker under the grill to brown the dumplings.