Dust the cubes of beef all over with the Braai seasoning.
In a large casserole dish, or heavy based saucepan with a lid, heat the oil over a medium high heat and brown off the beef in batches until dark golden and beginning to form a nice crust. Remove and set them aside.
Add the onion, garlic, celery and carrot to the pan and fry off for a few minutes. The veg will begin to release all the caramelised bits left on the bottom of the pan from browning the beef. When the veg is beginning to soften, pour in the wine and cook until the liquid has reduced by half.
Sprinkle over the flour and stir well before adding the beef back to the pan along with any meat juices that have collected whilst it’s been set aside.
Pour in the beef stock, chopped tomatoes and add the thyme, rosemary and bay. Stir well, pop on the lid and simmer on the stove top, on a low heat, for about 3 hours. Alternatively cook in the oven or BBQ at around 160°C for the same amount of time.
When the beef is so soft you can flake it with a spoon, and the sauce is glossy, stir through the redcurrant jelly and add a touch of water to loosen if needed.
Next, make the dumplings by mixing the flour and A&O Garlic & Herb seasoning together, then rub through the suet until the mixture resembles breadcrumbs. Mix through the chopped parsley and then, using a fork to bring it together, slowly drizzle in enough cold water until you have a dough. Form into 12 small balls. Be careful not to overwork the dough.
Gently add the dumplings to the top of the stew, replace the lid and cook on low for another 20 minutes until the dumplings are light and fluffy.
Serve with your favourite potato dish or lots of lovely roasted veg.
