British Beef Stew with Suet Dumplings

Cut beef into chunks, coat lightly with flour, and brown in a heavy pot.

Add onions, carrots, and celery; pour in beef stock and add herbs like thyme and bay leaves.

Simmer gently over low heat for about 2 hours until the beef is tender.

For the dumplings: Mix flour, suet (or cold butter), salt, and herbs with a little cold water to form a firm dough.

Roll the dough into golf-ball-sized dumplings.

Place the dumplings on top of the stew 20-30 minutes before the end of cooking.

Cover with a tight lid to allow the dumplings to steam and rise until light and fluffy.

Serve hot in deep bowls.