First, prepare the suet pastry for the dumplings. Sift the flour into a large bowl, sprinkle in the suet, season with salt and freshly ground black pepper and mix lightly with your hands.
2. Add a little cold water and mix with a knife. When the mixture starts to come together, continue to mix lightly with your hands and bring it together to form a smooth elastic dough that leaves the bowl clean.
3. Leave the dough to rest for 5 minutes then shape into small dumpling sized balls.
4. To make the beef and onion filling, put the beef dripping into a large saucepan over a medium heat and fry the onion for several minutes to soften.
5. Add the cubes of beef and brown, before aadding the Ale gar to help de-glaze the pan.
Now sprinkle over the flour and stir well cooking for 2 - 3 mins
The add the puree , mushrooms and herbs, mix well and then pour over the stock a little at a time stirring continuosly until well blended.
Place the meat into the oven and cook for approx 2 hours on gentle heat .
After 2 hours add the dumplings , cover and cook gently for a further 50 mins.
The meat should be soft and dumplings light.