Beef Stew With Crusty Horseradish Dumplings

5.0/5 rating (2 votes)
  • Serves: 2
  • Prep Time: 25 mins
  • Ready in: 2 hours
  • Print:
Beef Stew With Crusty Horseradish Dumplings

There is something very special about a beef stew and dumpling meal. I'm not too sure what that is mind you, I think its real comfort food, and there is nothing better on a cold day. The secret to any stew is slow cooking, the slower the better. Generally speaking the cheaper the cut of meat the longer it will take to cook, but you will end up with a far tastier dish than just a plain steak, so go on try it!

Ingredients

  • 300g (10oz) 2cm cubed chuck steak
  • 4 tbsp vegetable oil
  • 1 tbsp plain flour
  • ½ tbsp tomato puree
  • 1 small onion, chopped
  • 1 large carrot, peeled and roughly cubed
  • 1½ beef stock cubes, crumbled
  • roughly 1 pint of boiling water
  • 3 tbsp Worcester sauce
  • 2 tsp sugar
  • 2 tsp fresh chopped thyme
  • salt and freshly ground black pepper
  • For the Dumplings:
  • 225g self raising flour
  • 115g beef or vegetable suet
  • 2 inches salt
  • 1 medium egg
  • 4 tbsp Parsley
  • 2 tbspn grated horseradish
  • a little cold water

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Method

  1. Preheat the oven to 160°C, Gas 3.
  2. Using kitchen paper pat the meat dry then heat 1tbsp of oil in a deep casserole dish or ovenproof pan.
  3. Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
  4. Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
  5. Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
  6. Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
  7. Tip the onion mixture into the casserole dish with the beef and stir together.
  8. Season well with salt and pepper and bring to a gentle simmer, cover with a tight fitting lid and
  9. place in the pre heated oven and cook for 1½ hours, nice and gently.
  10. Remove the stew from the oven.
  11. Make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.
  12. Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.
  13. Break off 6 walnut sized pieces and place them on top of the stew.
  14. Return the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.
  15. To test if the meat is cooked perfectly cooked juicy and tender, gently squeeze it will fall
  16. apart, do not overcook or the meat will dry out and become stringy.
  17. Serve piping hot with mashed potatoes and honey roast parsnips.
 

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Comments (1)

  • alan matthews

    alan matthews

    21 February 2013 at 11:56 |
    phill fantastic meal cooked it last night.well pleased.

    all the best alan

    reply

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