Beef and Beetroot Casserole with Watercress Dumplings

Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat. 
Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form a smooth, soft dough. Using lightly-floured hands, shape the mixture into 8 walnut-sized balls.
20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
Serve with honey- glazed carrots and new potatoes.