Beef stew with horseradish dumplings
Ingredients
- 2kg beef shin, neck or stewing steak, chopped into large chunks
- 100g plain flour
- 25g dripping, lard or oil
- 500g shallots
- 1l beef stock
For the dumplings
- 140g suet
- 50g fresh grated horseradish
- 350g self-raising flour
Method
- Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning.
- Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots.
- Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir – scraping bottom of the pan to extract all the flavour.
- Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
- Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough.
- Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven.
- Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.
