‘This is actually my mum’s hearty stew, and it is so simple – the beef and vegetables have plenty of flavour on their own,’ says food’s Stef Fox Adcock.
1. Brown the meat over a high heat in a little oil – fry in batches so the meat doesn’t boil. Put in a very large saucepan and add the veg.
2. Pour in the stock, ensuring there’s enough to cover all the meat and veg – if not, add more water. Add the thyme and bay leaves to the pan and simmer uncovered for at least 1½ hours, and 2½ if you can.
3. Mix all the dry dough-boy ingredients and mustard together with enough water to make a stiff but sticky dough. Roll into golf-size balls and add to the pan (now covered) for the last 40 minutes.