Beef and kidney stew with Parmesan and thyme dumplings | Tesco Real Food

Ingredients

• 200g (7oz) lambs’ kidneys
• 3 tbsp olive oil
• 800g (1lb 12oz) beef brisket joint, diced
• 300g (11oz) shallots, halved and peeled
• 500g (1lb 2oz) Chantenay carrots, topped and halved lengthways
• 2 garlic cloves, sliced
• 3 tbsp plain flour
• 1 tbsp Worcestershire sauce
• 400ml (14fl oz) ale
• 250ml (8fl oz) beef stock
• 6 sprigs thyme, leaves picked
• 50g butter
• 90g (3 1/2oz) self-raising flour
• 35g (1 1/2oz) Parmesan, grated
• 3-4 tbsp milk
• 1 tbsp thyme, leaves