Chop the bacon into approx 2cm squares, the garlic resaonably coarsely and slice the onion.

Fry the bacon in a large pan in some olive oil until it begins to brown.

Add the onions and fry until translucent stirring all the time.

In a very hot heavy bottomed frying pan or dutch oven sear the beef in batches.

Add the beef and the garlic to the pan and stir thoroughly.

Pour in the stout, bring to a simmer and turn the heat low.

Add the broken up mushrooms,

The carrots

And the potatoes, top up with some water or beef stock, stir and bring back to a simmer. Add a stock pot if you don't use fresh beef stock.

Add the bay leaves and a few sprigs of thyme, stir and simmer on a very low heat for 30 minutes. I tend to vary the herbs in this recipe. I find any combination of fresh thyme, sage, rosemary and oregano works.

While the stew is simmering, make the dumplings. Mix the flour, the suet, some fresh thyme leaves and about 1/2 a tsp of salt together.

Add water a little at a time stirring all the time until you have a soft dough mix.

After simmering for 30 minutes, add the cream a little at a time stirring it in between each pour. Taste the stew at this stage and if needed add some salt. Add the pepper. You can get a more traditional stew by leaving out the cream.

With a table or desert spoon, spoon in the dumpling mixture. Cover and simmer gently for another 30 minutes or until the dumplings are cooked throughout.