Antony Worrall Thomson and Heritage Meats

Heritage 'meat was well hung, lots of flavour. I am very keen on good farming practice and excellent animal welfare and this shows in the quality of your meat. I can thoroughly recommend it.'

See Antony's wonderful recipe below.

1.8 kg / 4 lbs chuck steak, cut into 5cm / 2 inch pieces
1 heaped tablespoon plain flour, seasoned with salt and pepper
55g / 2oz unsalted butter
2 tablespoons vegetable oil
225g / 8oz bacon lardons
450g / 1 lb shallots, peeled
1 litre / 1 and three-quarter pints Guinness
900ml / 1 and a half pints fresh beef stock
175g / 6oz stoneless prunes cut in half
175g / 6oz pickled walnuts, cut into quarters
2 tablespoons soft dark brown sugar
1 tablespoon Dijon mustard
salt and pepper

For the bouquet garni
2 sticks celery
2 strips leek
2 sprigs thyme
4 parsley stalks
2 bay leaves

For the dumplings
250g / 9oz plain flour
1 teaspoon salt
2 teaspoon baking powder
4 tablespoons freshly chopped flat leaf parsley
4 tablespoons freshly chopped chives
150ml / quarter pint milk
2 tablespoons olive oil
freshly ground black pepper

1. Preheat oven to 150C/300F/Gas mark 2.

2. Place the meat in a large bowl and toss in the flour to coat the meat.

3. Heat half the butter and oil in a large non-stick frying pan. Add half of the meat and brown on all sides. Remove the meat and place in a large casserole dish. Repeat with the remaining meat. Stir in some of the Guinness to remove the sediment from the pan and add to the meat.

4. Gently heat the remaining butter and oil in the pan and fry the shallots until golden on all sides. Add to the meat.

5. Fry the bacon until crispy and add to the meat.

6. Place the casserole dish over the heat and stir in any remaining flour. Pour in the Guinness and beef stock and stir in the prunes, walnuts, sugar and mustard. Tie the leek and herbs between the two pieces of celery and add to the dish. Bring to the boil, and cover the casserole with a lid and place in the oven. Cook for 3 ½ hours or until the meat is very tender.

7. Ten minutes before the beef is cooked make the dumplings. Sift the flour, salt and baking powder into a large bowl; add three tablespoons of each of the herbs and season with black pepper. Using a fork stir in the milk and olive oil to form soft dough. Place the dough on a lightly floured surface and gently knead. Shape the dough into 16 walnut sized dumplings.

8. Remove the Beef in Guinness from the oven and place the dumplings on top. Increase the oven temperature to 180C/350F/Gas mark 4 and return the beef to the oven an cook, uncovered for 35 – 40 minutes, or until the dumplings have risen and are golden brown.

9. Sprinkle over the remaining herbs and serve with your chosen vegetables.

Serves: 6 to 8

Author: AWT

Source: The Top 100 Recipes