30-minute beef and dumplings

Method

1. Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer to a plate.
2. Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add the wine, bubble until reduced by half, then add the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.
3. For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they’ve puffed up. Serve hot, with some cooked peas.