Preheat the oven to 130C.

Dice your onion and carrots. If you prefer a chunkier stew leave your carrots larger as they will cook down.

Cut the beef into 2cm cubes.

Season the flour to taste and add to the beef ensuring all pieces are thoroughly covered. Add additional flour if required.

Heat a combination of butter and oil in a casserole dish, in batches brown off your beef, make sure all sides have colour before removing from the dish.

Once you have browned and removed the meat from the casserole dish, add oil and go in with your onions and carrots.

As the onions start to turn translucent add in your garlic.

Once the garlic is fragrant, deglaze the dish with the Guinness and simmer allowing the alcohol to cook off.

Once the alcohol had cooked off add your beef stock, Bovril, Marmite, thyme and rosemary to the dish and bring it to the boil.

Once boiling remove from the heat and place the casserole dish into the oven to cook for 3 hours, or until the beef is tender and the gravy has reduced.

In the mean time, peel and chop your potatoes into even sized cubes. Add these into a pan along with water. This will stop the potatoes from going brown.

To make the dumplings add all of the ingredients into a bowl and combine until a dough forms. Try not to overwork it at this point.

Place the dumplings into the stew and cook for a further 30 mins until light and fluffy.

When you are ready to cook your potatoes drain and add fresh water to the pan. Ensure you season with salt at this stage before cooking the potatoes. Your potatoes are ready when a knife easily goes in and they start to fall apart.

In a separate pan add the milk, garlic, rosemary and thyme to the pan and allow to infuse on a low heat.

Mash your potatoes and add the infused milk and butter. Season with salt and white pepper to taste