Beef stew with dumplings

Method

1. Heat the oil in a large heavy-based frying pan over a medium heat. Put the beef in a bowl, toss with the flour and season well. Add the meat to the hot oil and quickly brown all over, in batches if necessary, then transfer to the pressure cooker. Add the remaining ingredients to the pressure-cooker pan and bring the mixture to the boil.
2. Attach the lid to the pan, then bring it up to pressure. Once the correct pressure has been reached, lower the heat, then cook for 40 minutes.
3. Meanwhile make the dumplings. Put the flour, salt and suet into a bowl. (If using butter instead, rub it into the flour until it resembles coarse breadcrumbs at this point, as if you’re making pastry.) Add the chopped parsley and mix well. Add 2-3 tbsp water and knead into a soft dough. Shape the dough into 9-10 small balls and set aside.
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4. When the stew is cooked, release the pressure using the quick-release method (see manufacturer’s instructions) and remove the lid. Drop the dumplings evenly on top of the stew. Put the lid back on the pan but don’t bring up to pressure, then cook for a further 10-12 minutes until the dumplings are puffy and cooked through. Taste, season if necessary, then serve.