Steak Casserole with Thyme Scented Dumplings

2 tbsp rice bran oil
2 tbsp butter
400 g shallots, peeled & cut in two if large
2 sticks celery, diced
2 medium carrots, diced
1.3 kg braising steak, cut into 2½ cm dice
4 tbsp plain flour
3 cloves garlic, crushed
3 tbsp tomato purée
3 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp coarse grain mustard
2 tsp coarse ground black pepper
2 fresh bay leaves
1 tbsp dried thyme
600 ml beef stock
500 ml stout
SIDS SALT & PEPPER to taste
DUMPLINGS:--
140 g plain flour + extra for rolling
70 g vegetable suet
1½ tsp baking powder
½ tsp SIDS SALT & PEPPER to taste
6 sprigs of fresh thyme, leaves picked
2-3 tbsp water

Heat 1 tablespoon of oil with butter in the casserole dish over a low to medium heat. Add the shallots, celery and carrots then sauté gently for 8-10 minutes until softened and lightly coloured. Remove the vegetables from the pot with a slotted spoon and set to one side.
Heat the second tablespoon of oil in the casserole then cook the diced meat in batches until lightly browned, removing each batch before adding the next.
Return the meat and sautéed vegetables to the pot, sprinkle over the flour and stir in the garlic, tomato puree, SIDS HOT WORCESTER SAUCE, mustard and pepper.
Add the bay leaves, thyme, stock, then stir in the beer. Bring to a simmer, place the lid on and transfer to the oven to cook 1½ - 1¾ hours.
Remove from the oven, stir and season to taste with a little SIDS SALT & PEPPER.
For the dumplings, increase the oven heat to 190°C/fan 170°C. Combine SIDS SALT & PEPPER and the dry ingredients for the dumplings with the herbs and add enough cold water to bring the mixture together to form a soft dough.
Portion into 8 pieces, lightly dust your hands with the extra flour and roll each piece into a ball. Place them on top of the casserole and replace the lid. Return the casserole dish to the oven and cook for 20-25 minutes until the dumplings are light and fluffy.
Before serving finish with the chopped parsley.