Instructions

1. 1
   Peel the potatoes and cut them into roughly 4 cm (1½-inch) chunks.
2. 2
   On low heat, heat the margarine in a large saucepan. Add the potatoes, carrots, onions, celery, and bell peppers. Stir, making sure all vegetables get a good coating of the oil.
3. 3
   Gently fry/sweat the vegetables for 3 minutes and season well, then add the flour and continue to stir and coat all the vegetables.
4. 4
   Stir in the tin of chopped tomatoes and the tomato paste, then add enough water to cover all the ingredients in the pan.
5. 5
   Simmer gently for a further 3 minutes, occasionally stirring.
6. 6
   Stir in the stock/bouillon, yeast extract, and garlic.
7. 7
   Place a lid on (with a slight gap to allow some of the steam to escape), and gently simmer on a low heat for 35–50 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pan and burning.
8. 8
   Make the dumpling mixture: Sift the self-raising flour, baking powder, and baking soda into a large bowl. Cut the margarine into the flour, and add a pinch of salt and fresh ground pepper.
9. 9
   Add a very small quantity of cold water and pinch-mix with your fingers (you can always add more later), just enough to make a strong, sticky dough.
10. 10
    Test the main stew to see if it's ready for adding the dumpling dough. Take a carrot from the pan and if it feels semi-cooked, but still firm, then it is the perfect time to add the butter beans and peas.
11. 11
    Taste, then adjust seasoning with salt and pepper if necessary.
12. 12
    Distribute walnut-sized lumps of dough, evenly spaced, on top of the simmering stew.
13. 13
    Replace the lid and cook for a further 20–25 minutes, at which time you should have large, light and fluffy dumplings.
14. 14
    Serve the stew and dumplings piping hot straight from the pan with fresh crusty bread and prepared yellow mustard on the side.