Beef stew and dumplings with Vichy carrots Archive

Ingredients

• 2 tbsp olive oil
• 25g/1oz unsalted butter
• 750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces
• 2 tbsp plain flour
• 2 garlic cloves, chopped
• 250g/9oz round shallots, peeled and left whole
• 150ml/5½fl oz red wine
• 500ml/18fl oz beef stock
• 2 fresh bay leaves
• 3 tbsp fresh thyme leaves
• Worcestershire sauce, to taste
• salt and black pepper
• 125g/4½oz plain flour
• 1 tsp baking powder
• pinch salt
• 60g/2¼oz suet
• 4 medium carrots, peeled and left whole
• 50g/1¾oz unsalted butter
• 1 tbsp sugar