25 g (1 oz.) drippings
3/4 kg (1 1/2 lb.) chuck steak
8 oz. onions
8 oz. carrots
2 sticks celery
14 oz. can tomatoes
1 pt. beef stock (can use water & 3 cubes)
Salt & pepper to taste
1 tsp. ketchup

DUMPLINGS:

4 oz. self-rising flour
2 oz. shredded suet
Chopped parsley

1. Melt drippings. Add half of meat; fry quickly to light brown (remove).

2. Add onions and cook until starting to brown. Stir in carrots and celery.

3. Return meat to pan with tomatoes, stock, salt, pepper and ketchup. Cover and simmer gently for 1 3/4 hours.

About 5 minutes before end of cooling time. Place flour, suet and parsley in bowl. Add salt and pepper. Put enough water to make stiff dough. Make balls. Place in top of stew. Cool for 15-20 minutes.