Ingredients
- 500 g chuck steak, 4cm cubed
- 4 tbsp vegetable oil
- 1 tbsp plain flour
- ½ tbsp tomato purée
- 2 beef stock cubes, crumbled
- 3 tbsp Worcester sauce
- 1 pint boiling water, approx.
- 2 tsp fresh thyme, chopped
- 2 tsp sugar
- 2 small onions, chopped
- 1 large carrot, peeled and roughly cubed
- 3 garlic cloves, chopped finely
- salt and freshly ground black pepper
- Dumplings
- 225 g self raising flour
- 115 g beef or vegetable suet
- 2 salt
- 1 medium egg
- 4 tbsp fresh parsley, chopped
- 3 tbsp creamed hot horseradish
- a little cold water to bind
Instructions
- Preheat the oven to 160C Gas 3
- Using kitchen paper, pat the meat dry, then heat 1tbsp of oil in a deep casserole dish or ovenproof pan.
- Cook the meat in two batches till it is nicely browned all over.
- Sprinkle on the flour and stir in well; let the flour catch slightly. This gives the sauce a nice colour. Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
- Heat the other 2 tbsp of oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown...Tip the onion mixture into the casserole dish with the beef and stir together. Season well with salt and pepper and bring to a gentle simmer.
- Place in the preheated oven and cook for 1 to 2 hours, nice and gently.
- After 1 to 2 hours, make the dumplings by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.
- Mix well and add enough cold water to form a soft dough; the mixture must be soft but not sloppy.
- Break off 8 small pieces and roll them into small balls. Place them on top of the stew.
- Serve with mashed potatoes and peas.
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Nutrition Facts
Succulent Beef Stew with Crusty Horseradish & Fresh Thyme Dumplings
Amount per Serving
Calories
916
% Daily Value*
Fat
63
g
97
%
Saturated Fat
35
g
219
%
Trans Fat
1
g
Cholesterol
146
mg
49
%
Sodium
919
mg
40
%
Potassium
797
mg
23
%
Carbohydrates
55
g
18
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
