For the Casserole
500g packet of pre-prepared root vegetables
500g braising steak (cubed)
750ml water
2 beef stock cubes
1 tbsp Malt Extract

For the Dumplings
55g shredded beef or vegetable suet
110g self-raising flour
Pinch of salt
Water (around 50ml) to bind
1 tsp Malt Extract

Heat a large non-stick frying pan and spray it with low fat cooking spray (olive oil may be used instead). Lightly coat the cubed braising steak in plain flour and fry gently, turning regularly, for five minutes. Transfer the braising steak to a casserole dish and add the root vegetables, water, crumbled stock cube and malt extract. Place the lid on the casserole dish and cook in the oven on a low heat (140°C)
for 2 hours, remove lid and cook for 1 hour.

Prepare the dumplings in a large bowl; add the flour, malt extract, suet and a pinch of salt and the water – work the mixture with your hands, bringing together to a firm ball. Break this into four equal portions and roll into ball shapes. Remove the casserole from the oven and stir. Add the dumplings pushing them just below the surface and return the casserole to the oven. Leave for 30 minutes until the dumplings are cooked and serve.