1. Coat the cubed beef in flour, shake off excess. Heat the oil in a 3ltr Pyroflam casserole, cook beef in batches, until browned.
2. Cook onion, garlic and bacon in the same pot, stirring until bacon crisps. Add paste,cook, occasionally stirring, for about 2 minutes. Season if required.
3. Place the beef back into the pot, add undrain tomatoes and sauce, bring to the boil. Lower the heat then simmer, covering with the glass lid leave for 1 hour stirring occasionally. Whilst its cooking wash your swede, peeled carrots,and french beans and finely dice them, then place to one side. Then get you Atora suet place in a Pyrex bowl, add half the amount of the packet with halve the amount of plain flour then gradually add water until you get a dough consistancy, then roll the dough in your hands making tiny round dumplings. Place to one side.
4. After 1 hour add your coarsley chopped red pepper, and cubed potato, then place your prepared dumplings on top of the casserole taking care not to immerse them in the liquid,finally add your chopped Thyme, cover and simmer for another 30 minutes or until your beef is tender.When there is about 20 minutes to go place a pan of water onto the stove and bring it to the boil, with 8-10 minutes to go placed all your diced vegetables including your sweetcorn and garden peas into the boiling water until cooked.
5.When your casserole is cooked transfer some of it into your Mini round casseroles placing your dumplings on top,then with your Mini oval dish serve your cooked vegetables and bring both dishes to the table.
If you do not like dumplings you can ommit them, also should you want to you can add additonal herbs you like.