800g braising beef in pieces

2 x 300ml Guinness

2 bay leaves

2 large onions cut into large chunks

2 large carrots in big slices

Worcester sauce 

850ml beef stock
For dumplings:

115g self raising flour

55g suet

50g fresh horseradish 

1 tablespoon horseradish from jar

1 bunch parsley, chopped

Marinade beef overnight in half of the Guinness and bay leaves. 

Drain and keep marinade. 

Fry beef on all sides for 5 minutes, in 2 batches. 

Remove meat and fry onion and carrot. 

Add beef back in. 

Add marinade, rest of Guinness, 600ml stock, Worcester sauce and seasoning. 

Bring to the boil then down very low. 

Leave to steam with no lid for 2 to 2.5 hours. 
Mix dumpling ingredients with a splash of water and half the parsley. 

Divide into 8. 
Add dumplings and the rest of the stock, and raise the heat. 

Put lid on and cook for 30 minutes. 

Serve with the rest of the parsley.