Festive Beef Cassarole With Dumplings

• 2 tbp olive oil
• 1 tbsp cornflour
• 1 tsp ground cinnamon
• 600g sbeef rump or sirloin trimmed of excess fat and cut into large cubes
• 1 onion sliced
• 1 carrots thinly sliced
• 1 celery stick thinly sliced
• 2 Fresh Rosemary sprigs roughly torn
• 100ml red wine
• 500 ml beef stock hot
• 1 orange Grated zest and Juice
• 150g self raising flour
• 75g light vegetable suet
• 1/2 tsp salt
• Handfull parsley Chopped

1. 1. Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer toa plate.
2. 2. Heat the remaining oil in the pan, add the onion, carrot, celery, and rosemary. Stir-fry for 2-3 minutes. Add the wine, bubble untill reduced by half, then add the stock and bring to the boil. Lower the heat until the stew
3. is simmering, then add the orange zest and juice and the browned meat.
4. 4 For the dumplings, mix the flower, suet, salt, parsely and enough waterin a large mixing bowl to make a soft bowl. Rouhgly shape into 8 balls, dropping them into the dtew as you go. Simmer gently for 10 minutes untill they've
5. puffed up. Serve hot with some cooked peas

olive oil, cornflour, ground cinnamon, cubes, onion, carrots, celery, rosemary, red wine, flour, light vegetable suet, salt, handfull parsley

Taken from www.epicurious.com/recipes/member/views/festive-beef-cassarole-with-dumplings-1263062 (may not work)