Creating this stew is a straightforward process that rewards patience and attention to detail. Follow these steps to ensure your Beefy Sussex Stew with Dumplings turns out perfectly every time.

Preparing the Beefy Sussex Stew

1. Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides, then remove it from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, parsnips, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for another minute. This will help thicken the stew and enhance its flavor.
4. Deglaze and Simmer: Pour in the beef stock, Worcestershire sauce, bay leaves, and thyme. Return the beef to the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

Making the Dumplings

5. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Mix in the Milk: Gradually add the milk, mixing until a soft dough forms. Be careful not to overwork the dough, as this can lead to tough dumplings.
7. Shape the Dumplings: Divide the dough into small, golf-ball-sized portions and gently roll them into balls.
8. Cook the Dumplings: Once the stew has simmered and the beef is tender, carefully place the dumplings onto the surface of the stew. Cover the pot again and let it simmer for another 15-20 minutes, or until the dumplings are cooked through and fluffy.