Cube and trim the beef pieces until no fat or white tissue remains.

Brown the beef in small batches in a hot oiled pan until just sealed on all sides. Remove beef from pan as soon as browned, to a slow cooker or Instant Pot

Once all beef has been browned, and with the pan still on the heat, quickly pour in approximately half of the wine to deglaze the pan. Use a spatula to help remove all of the flavoursome bits from the pan. Add all of this to the slow cooker or Instant Pot.

Add a little oil back to the pan and fry the shallots until translucent and starting to brown. Add the garlic and fry for another minute or so, then tip in the rest of the wine to deglaze the pan again. Add this to the other cooked ingredients.

Gently bruise the rosemary (if using) and add this as well as the bay leaves (if using) to the stifado.

Add the stock.

(optional) If using an Instant Pot/pressure cooker, pressure cook for 25 minutes, then leave to return to pressure naturally.

Add the tomato puree.

Slow cook on low for 6-8 hours, removing the lid for the last hour or so to start to thicken the stifado.

Preheat the oven to 200℃

Add all of the ingredients for the dumplings into a clean bowl and mix with a spoon.

Measure 120ml of cold water and add ¾ of this to the dry mixture, and mix with a spoon.

Slowly add more of the water until you have made a dough, similar to a scone dough. Divide into pieces and shape into balls. I usually flatten them out slightly to give a cobbler style topping.

Place the stifado in a casserole pot or dutch oven (lid off)

Place the dumplings on top of the stifado. It doesn't matter if some of them sink, they will rise up as they cook.

Cook for 25-30 minutes, when you should see the dumplings starting to brown.

Serve with seasonal veg and mash.