1 Preheat oven to 180C/350F/Gas 4.
2 Place all the casserole ingredients into an ovenproof dish, mix, cover and place in a preheated oven for 2 hours.
3 Meanwhile make the dumplings by mixing the low-fat spread and flour until it resembles breadcrumbs. Stir in the parsley and season. Add the water to make a dough and shape the dumplings into 6 balls.
4 30 minutes before the end of cooking time drop the dumplings into the casserole. Return to the oven uncovered.
5 Serve with mashed potatoes, steamed leeks and carrots.
450g/1lb lean beef cubes
2 small onions, quartered
300ml/½pt Irish stout
1 clove garlic, crushed
30ml/2tbsp plain flour, blended with a little water
5ml/1tsp dried mixed herbs
salt and black pepper
For the dumplings
175g/6oz self raising flour
75g/3oz low-fat spread
45ml/3tbsp fresh parsley, chopped