Heat the spread in a large pan and sear the chuck steak. Remove and set aside.
Add the onion to the same pan and fry until softened, then add the flour and cook on a low heat until golden, about 2 to 3 minutes.
To another large pan add 1L water and the bouillon and bring to a boil. Slowly add the stock to the onions, stirring continuously to deglaze the pan and make a smooth sauce.
Add the tomato sauce and place the seared chuck steak back into the pan.
Bring the beef stew to a simmer and cook over low temperature until the meat is very tender, 2 to 2.5 hours. Add the potato, carrot and swede and continue to cook until they are softened, then pour the stew into an ovenproof casserole dish.
Preheat the oven to 200 C / Gas 6.
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet, parsley and enough water to form a thick dough. With floured hands, roll 10 spoonfuls of the dough into small balls.
Place the dumplings on top of the casserole and bake in the preheated oven for 25 to 30 minutes.
For the mash, add the mashed potato flakes into a bowl. Add the hot water and whisk until smooth, about 30 seconds. Leave to reconstitute for 2 minutes and whisk again to mix everything together.
Once cooked, serve the stew with the mashed potatoes.
Substitute the vegetables in this dish for different culinary events: add sweet potato instead of normal potatoes for a Thanksgiving twist, or try using turnip for a Burns’ Night hotpot.