As the , there's nothing quite like a 'hearty' British staple to warm the cockles of your heart.

beef and ale stew with mustard dumplings is just the ticket – an easy-peasy recipe that's perfect for snuggling up indoors. Chances are you've got most of the ingredients already knocking about at home, which is a bonus for keeping the cost down.

The celebrity chef's stew has been getting rave reviews from foodies worldwide, who can't get enough of its deep flavours and tantalising scents. "I made this stew today it is the best stew I've ever tasted thank you Gordon for the ," gushed one fan on

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Another was equally enthusiastic: "When I opened the oven, I couldn't believe the aroma I smelled was so nice. Even though I didn't have bay leaf nor beef broth, and just added regular beer not ale, it came out so delicious and soul alluring. Thank you Gordon for sharing your cooking skills. Love and thanks from Taiwan!"

Fancy giving it a go? Here's the lowdown on how to rustle up this scrumptious winter warmer.

For the stew:

• Beef strips cut into chunks (700g)
• Ale or beer (500ml)
• Beef stock (300ml)
• Pearl onions (150g) or two medium onions - peeled and cut into chunks
• Two carrots - peeled and cut into chunks
• Four peeled gloves of garlic
• 3tsp of tomato puree
• 2tbsp of plain flour
• Four thyme sprigs
• Three bay leaves
• Salt and pepper to season

For the dumplings:

• Flour for dusting
• 1tbsp of wholegrain mustard
• Suet (75g)
• Self raising or plain flour (125g)

• Preheat the oven to 150C. Season the beef in a bowl with salt and pepper. Then, dust the meat with a spoonful of flour and mix it together.
• Prepare your veggies and make sure everything is all roughly the same same as your beef chunks. In a casserole dish, and oil and place on a medium heat. Once hot, add the beef and cook until the beef is brown on all sides.
• Add the carrots, onions, thyme, bay leaves, and garlic to the dish and stir. This will need to cook on a medium heat for around two-three minutes.
• To deglaze the pan, pour in your beer or ale - and let the liquid boil for two-three minutes. Then, add the tomato puree and mix it in. Now, cover the stew with beef stock and bring it to a simmer.
• Give it an extra mix and place the lid on, allowing some space for the steam to escape. This is to prevent the stew going too watery. Place the fish in the oven and cook for two and a half hours, until the beef becomes very tender.
• For the dumplings, add the flour and suet into a mixing bowl and season well with salt and pepper. Add in the mustard and mix together using your hands.
• Then, add a little warm water to the mixture and continue to mix until it becomes a dough. If your mixture gets a little too watery - just add in a little more flour.
• With flour-covered hands, split the dough into 12 dumplings balls. Once the stew is ready, remove it from the oven and increase the temperature to 180C.
• Place the dumplings in the stew and put the dish back in the oven for a final 20-25 minutes. You'll know when the dumplings are ready because they should have grown in size.

And there you have it – a bona fide winter classic that'll feed the whole fam. Little tip: if you're after light, fluffy dumplings, reach for self-raising flour. However, if you're looking for a firmer bite opt for plain flour.