: 🥘 Beef Stew in a Giant Yorkshire Pudding with Dumplings

For the Yorkshire Pudding:

• 140g plain flour

• 4 eggs

• 200ml milk

• Pinch of salt

• Oil for greasing

For the Dumplings:

• 100g self-raising flour

• 50g suet (or cold grated butter)

• Water (just enough to form a dough)

• Pinch of salt and pepper

• Optional: fresh herbs (e.g. parsley, thyme)

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👨‍🍳 Instructions:

🔹 Beef Stew:

1. Toss the beef cubes in flour, salt, and pepper.

2. Heat oil in a large pot, brown the beef in batches, then set aside.

3. In the same pot, sauté onion and garlic until soft.

4. Stir in tomato paste, then add carrots, potatoes, peas, and browned beef.

5. Pour in beef stock and Worcestershire sauce. Bring to a boil.

6. Reduce heat, cover, and simmer for 1.5–2 hours until beef is tender.

7. Adjust seasoning to taste.

🔹 Dumplings:

1. In a bowl, mix flour, suet (or butter), salt, and herbs.

2. Add water slowly to form a soft dough.

3. Shape into small balls.

4. Add dumplings to the stew during the last 20–25 minutes of simmering.

🔹 Yorkshire Pudding:

1. Preheat oven to 220°C (425°F).

2. In a bowl, whisk flour, eggs, milk, and a pinch of salt to make a smooth batter.

3. Pour oil into a large oven-safe dish or pan. Heat it in the oven until very hot.

4. Carefully pour in the batter and bake for 20–25 minutes until puffed and golden.

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🍽️ Assembly:

1. Place the large Yorkshire pudding on a plate.

2. Spoon the beef stew into the centre.

3. Top with dumplings.

4. Garnish with fresh chopped parsley.