Matt Tebbutt showcased a tasty beef stew and dumplings with chuck steak and chestnut mushrooms on Saturday Kitchen.

The ingredients are: 1kg piece chuck steak, not diced , 4 tsp olive oil, 2 tbsp olive oil, 6 small round shallots , 8–10 chestnut mushrooms , 2 carrots, chopped, 3 sticks celery, chopped, 1 bunch fresh thyme, leaves only, 1 bay leaf , 1 garlic bulb, cut in half, 1 tbsp light brown sugar , 150g tomato puree, 500ml red wine , 300ml beef stock , salt and freshly ground black pepper.

For the dumplings: 50g unsalted butter, 250g self-raising flour , 125g suet, 1 tsp chopped fresh thyme leaves, 1 tbsp chopped fresh flatleaf parsley and 2 tbsp creamed horseradish.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.