Beef Braised in Beer with Classic English Suet Dumplings and Buttery Mash

Ingredients

• 4 tsp Soft Dark Brown Sugar
• 4 tsp Balsamic Vinegar
• 2 tsp Dijon Mustard
• 55 g Unsalted Butter Divided for frying meat and bacon
• 85 g Unsalted Butter For the mash
• 225 ml Semi-Skimmed Milk Warmed
• 80 g Stoneless Prunes Cut in half
• 2 tbsp Plain Flour Seasoned with salt and freshly ground black pepper
• 235 g Plain Flour For dumplings
• 80 g Fine White Breadcrumbs For dumplings
• 650 ml Irish Stout Such as Guinness
• 500 ml Beef Stock For the braise
• 500 ml Beef Stock For cooking dumplings
• 1 kg Braising Steak Cut into 5cm pieces
• 150 g Smoked Streaky Bacon Cut into 1cm dice
• 1 sprig Thyme
• 1 piece Bay Leaf
• 80 g Pickled Walnuts Sliced
• Salt To taste
• Black Pepper To taste
• 2 tsp Parsley Chopped
• 2 tsp Chives Chopped
• 120 g Shredded Suet For dumplings
• 2 piece Onion Peeled and thinly sliced
• 1 kg Potatoes Floury variety, peeled, washed and cut into 2.5cm chunks