Preheat the oven to 160 ̊C, gas mark 3. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Season the beef and fry in 2 batches, browning on all sides (about 5 minutes per batch); set aside. Turn the heat to medium, add the remaining 1 tbsp oil to the dish; fry the shallots for 5 minutes. Add the allspice and garlic; fry for 1 minute more.
Add the wine to the dish and simmer for 2 minutes. Dissolve the stock cubes in 400ml just-boiled water and add to the dish, along with the passata and bay leaves. Return the meat and any juices, then bring everything to a simmer, cover with a lid and transfer to the oven. After 45 minutes, uncover the dish and cook for a further 45 minutes.
Meanwhile, for the dumplings, mix the flours, baking powder and 75g cheddar in a bowl. Stir in the milk and bring together to a rough, shaggy dough. Pat out to a thickness of about 1.5cm and use a 6cm cookie cutter to stamp out rounds (re-roll any scraps to make 12-14 in total).
Turn up the oven to 200 ̊C, gas mark 6. Remove the dish from the oven and arrange the dumplings on top of the stew. Scatter with the remaining 50g grated cheddar and bake, uncovered, for 20 minutes until golden on top. Stand for 10 minutes before serving with steamed greens, if liked.
Cook’s tip
You can buy either packs of ready-diced beef braising steak or a large piece of topside and dice yourself.
