Instructions: Cut beef into 3cm cubes, season well.

Heat butter in a heavy frypan and saute beef over high heat to brown. Cook in 2 or 3 batches. Transfer meat to a casserole dish.

Finely slice the onions and mushrooms.

Add onions and mushrooms to pan and cook gently 2-3 minutes to soften. Add wine and stock, bring to the boil and pour over the beef. Cover and cook for 1 1/2 to 2 hours until beef is tender.

About 1/2 an hour before casserole is ready add dumpling mixture.

To prepare dumplings:
Sift flour, baking powder and salt into a bowl. Rub in butter. Combine egg, milk and parsley and mix into dry ingredients to form a soft dough.

Scoop out dumpling mixture with a wet spoon and drop spoonfuls onto the meat in the cooked casserole. Cover and return casserole to oven. Cook 15 minutes.

Thicken cooking liquid with a little cornflour dissolved in water if necessary.

Serve with baby carrots and potatoes.

Use any of your favourite herbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.