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Gluten Free
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!
Servings 4
Calories 685 kcal
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins

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.
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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.
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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.
Keyword beef
Course Beef, Main Course
Cuisine Autumn, ITV This Morning, Winter
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