Beef in beer with herb dumplings

Ingredients: 2 tbsp sunflower oil, 1 large onion - chopped, 1 carrot - chopped, 2 tbsp flour, 500 g stewing steak - cut into cubes, 600 ml beer (i used Budweiser), 1 tbsp sugar, 2 bay leaves, dried oregano and thyme, salt and pepper. For the dumplings: 150 g flour, pinch of salt, fresh parsley - chopped, water.

Preheat the oven at 160° C. Heat the oil in a oven-proof casserole.  Add in the onion and carrot and cook until they get softened.

Meanwhile, place the flour in a plastic bag, season with salt and pepper. Add the meat to the bag and shake well to coat.
Remove the vegetables from the casserole and set aside. Add the meat to the pan and cook until golden brown and sealed.

Return the vegetables to the pan. Add the beer, sugar, bay leaves, oregano and thyme. Bring to a boil, cover and cook in the oven for 45 min.

To make the dumplings: sift the flour and salt in a bowl. Add the parsley. Pour water in to make a soft dough.

Shape into small balls. Add to the casserole and bake in the oven for 30 min.

Remove from the oven and discard the bay leaves. Serve immediately, sprinkled with chopped parsley.