Autumn is one of my favourite times of year, the nights may be drawing in and the summer sun is a fading memory but that means it's time to start cooking stew and dumplings.
This is Gluten Free too!
Ingredients
- 600 g chuck steak, cut into 4-5cm pieces, leave all the fat on
- 4 tbsp vegetable oil
- 2 tbsp tomato purée, heaped
- 1 Gluten-Free beef stock cube, crumbled
- 600 ml boiling water, (about)
- 2 tsp fresh thyme, chopped
- 2 tsp sugar
- 1 small onion, chopped
- 1 large carrot, peeled and roughly cubed
- 1 pinch freshly milled black pepper
For the Dumplings
- 100 g Gluten free Flour Mix A, (see below)
- 1 tsp Gluten-Free baking powder
- 50 g gluten-free suet
- 4 tbsp fresh parsley, chopped
- 1 pinch pepper
- 2 tbsp Gluten-Free horseradish sauce
- 75 ml cold water
Instructions
- Preheat the oven to 160C / Gas mark 3.
- Use kitchen paper to pat the meat dry and then heat the 4tbsp of oil in a deep casserole dish or ovenproof pan.
- Next add half the meat and cook until nicely browned all over.
- Remove and repeat the process so that all the diced chuck steak is browned on the outside. Return the meat to the pan; add the tomato puree, stock cube, water, thyme and sugar.
- Stir in the onion and carrot, mix all together, season well with pepper and bring to a gentle simmer.
- Cover with a tight fitting lid and place the dish in the pre heated oven to cook for 1½ hours, nice and gently, or until the meat breaks apart with a little pressure, do not overcook.
For the dumplings
- Mix the dry ingredients together and then add the horseradish and enough water to make a firm dough, mixing until smooth. Flour your hands and divide the dough into eight pieces. Roll each piece into a ball.
- After the casserole has braised for one and half hours, add the dumplings to the top of the stew and return, uncovered to the oven, for about 25-30 minutes.
- Serve with mashed potatoes and mashed swede with plenty of black pepper and butter.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.
View Recipe
Nutrition Facts
Succulent Braised Beef with Parsley & Horseradish Dumplings
Amount per Serving
Calories
685
% Daily Value*
Fat
50
g
77
%
Saturated Fat
28
g
175
%
Trans Fat
2
g
Cholesterol
111
mg
37
%
Sodium
411
mg
18
%
Potassium
746
mg
21
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
3082
IU
62
%
Vitamin C
15
mg
18
%
Calcium
63
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
