Method:
Heat the butter to a large pan and sear the chuck steak. Remove and set aside. Add the onions to the same pan and fry until softened, then add the flour and cook on a low heat for 2-3 minutes or until golden.
Prepare the beef stock by mixing 4tbsp Beef Fonds with 1.5L water in a large pan and bringing to a boil. Add stock to the onions slowly, stirring continuously to make a smooth sauce and deglaze the pan, and then add the MAGGI Rich & Rustic Tomato Sauce. Place the seared chuck steak back into the pan.
While this is cooking, prepare the caramelized onions by adding the oil and sliced onion to a pan and cooking on a low heat, stirring without burning. Set aside.
Bring the beef stew to a simmer and allow to slow-cook for 2-2½ hours, or until the meat is tender. Add the potato, carrot, swede and caramalised onion and cook until softened. Pour the stew into a casserole dish.
Make the parsley dumplings by mix the flour, suet, salt, pepper, parsley and baking powder together. Combine with 225g water and roll the mixture into 10 dumplings. Place the dumplings on top of the casserole and bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 25 to 30 minutes.
Serving Suggestion:
Substitute the vegetables in this dish for different culinary events: add sweet potato instead of normal potatoes for a Thanksgiving twist, or try using turnip for a Burns’ Night hotpot.