Get 2lb of large diced beef shortrib. Leave it out til its room temp.
Get 2 large white onions, 4 carrots, 1 head of celery, 3 cloves of garlic, 500ml or so of good strong beef stock, tomato puree, ½ block of butter and 200g plain flour.
Wash and peel all the veg except garlic and chop it into 2cm dice. Crush the garlic.
Get a big heavy saute pan really hot. Splash some oil in the pan and chuck in the meat. Quickly fry it, turning the bits of meat occasionally until they are brown. Flip the beef out the pan onto a tray or something, trying to keep as much of any juice that there might be, in the pan. Pour that juice if there is any into something. Heat up the beef stock.
Put the big pan back on the heat and get it hot. Splash of oil then chuck in the veg and a pinch of salt. Give it a quick stir with a wooden spoon then leave it for a minute or two. Stir the veg occasionally so it starts to caramelise. Deglaze the pan with the pan juices and a splash of red wine and turn the heat right down. Put it on a smaller gas ring.
Chuck in the butter and a good squeeze of tomato puree. Stir it continuously until it emulsifies. Sift the flour in and stir til it is getting quite thick but is still smooth. Add a ladle of hot stock and stir fair quickly until it is smooth again. Keep doing this til all the stock is gone and the sauce is smooth. Put all the beef back in and stir it all into the sauce. Bang a lid on and cook it on a really low heat for 1.5 hours or just til the meat is tender stirring it now and again.
While the stew is cooking, make some suet dumplings by buying some Atora suet and following the recipe on the box. Add some chopped herbs like thyme, rosemary or sage and a pinch of salt before you add the water. Shape the dumplings into ping-pong ball sort of sizes and leave to rest for 5 minutes. Get a big pan of lightly salted water boiling and get the oven hot 15 minutes before the stew is done.
When the stew is ready, take it off the heat and let it relax for a bit, stir it, care for it. Give it a good grind of black pepper and check the salt. Boil the dumplings for 10 or so minutes. Lift the dumplings out the water and drain them on a rack or some J cloths. Ladle the stew into some kind of oven proof dishes and put 3 dumplings on each. Cook them in a hot oven for 10 minutes or so until the dumplings have a little bit of colour. Chuck some fresh chopped flat parsley on top if you want.