HEARTY BEEF STEW WITH HERBED CHEESE DUMPLINGS AND KALE

Rich, deep, and comforting, this delicious winter stew will draw everyone to the table and fill the hungriest of diners.

SERVES: 4 PREP: 30 MINS COOK: 3¼ HOURS

¼ cup olive oil

½ onion, finely chopped

1 leek, thinly sliced

1 celery stalk, coarsely chopped

4 garlic cloves, finely chopped

1 teaspoon tomato paste

2 pounds beef shank, cut into bite-size chunks

⅓ cup quinoa flour

½ cup brandy

3½ cups beef stock

1 tablespoon fresh thyme leaves

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons smoked paprika

6 cloves

2 fresh bay leaves

sea salt and pepper, to taste

7 ounces kale, coarsely chopped, to serve

juice of ¼ lemon, to serve

DUMPLINGS

1 cup quinoa flour

2 tablespoons beef suet or lard

½ cup shredded sharp cheddar cheese

1 teaspoon baking powder

1 tablespoon fresh thyme leaves

2 tablespoons finely chopped fresh flat-leaf parsley

¼ cup water

1 Heat 2 tablespoons of the oil in a large lidded casserole dish over medium heat. Add the onion, leek, and celery, and sauté for 5 minutes, or until softened. Add the garlic and tomato paste, stir well, then turn the heat down to medium-low and let simmer while you cook the meat.

2 Heat the remaining oil in a large, heavy skillet over high heat until smoking hot. Season the beef with salt and pepper, then add it to the pan, in batches, and cook for a few minutes, turning, until browned on all sides. Using a slotted spoon, transfer the first batch to a plate while you brown the rest of the meat. Toss the browned meat into the casserole dish, then stir in the quinoa flour.

3 Turn the heat down to medium-high. Deglaze the beef skillet with the brandy, being careful because it can flame. Scrape all the meaty goodness off the bottom of the pan into the bubbling brandy with a wooden spoon, then add to the casserole dish. Pour in the stock, then add the thyme, parsley, paprika, cloves, and bay leaves, and season with salt and pepper.

4 Bring to a light boil, then turn the heat down to low and put on the lid. Simmer for 2–2½ hours, or until the sauce is thick and the meat is soft enough to pull apart with a spoon.

5 To make the dumplings, put the quinoa flour, suet, cheese, baking powder, thyme, and parsley into a large bowl and mix well. Add the water, a little at a time, mixing, until you have a firm dough. Shape the mixture into 12 small balls.

6 After 2–2½ hours cooking, remove the lid from the stew and arrange the dumplings on top. Put the lid back on and cook for 20 minutes.

7 Cook the kale in a large saucepan of lightly salted boiling water for 2 minutes. Drain, then squeeze over the lemon juice and toss lightly. Serve immediately with the stew.