Hearty Beef Stew with Horseradish Dumplings
It has started to get a bit chilly and with Autumn in full swing, nothing beats a hearty stew. I did this in my slow cooker, it can be done in the oven too. Pour a large glass of red wine and get tucked in….food heaven!!
1kg Braising Beef
1 Large Onion, finely chopped
3 Garlic Cloves, finely chopped
2 tbsp Plain Flour
400ml Good Red Wine
300ml Beef Stock
1 tbsp Tomato Purée
1 Sprig Thyme
3 Carrots, cut into chunks
2 Leeks, trimmed and finely sliced
3 Sticks Celery, trimmed and sliced
Maldon Sea Salt and Black Pepper
150g Self Raising Flour
75g Shredded Suet
2 tsp Creamed Horseradish
3 Tbsp Chives, finely snipped
5-7 tbsp Water
Salt and Pepper
Prepare the slow cooker or a large casserole dish.
Heat oil in a casserole dish or frying pan and fry the beef, browning well a few pieces at a time.
Remove from the casserole, add the onion. Fry gently for 5 mins, then add the garlic for another few mins.
Put the beef back in and stir well, stir through the flour and cook gently for a minute or so.
Mix in the wine gradually then the stock and stir well.
Add the tomato Purée and stir again.
Add the thyme, bring to the boil and transfer to the slow cooker at this point if you are using and stir through the vegetables.
Cover and cook for 7-9 hours on low.
Meanwhile make the dumplings. Mix the flour, suet, horseradish, chives, salt and pepper. Stir in enough water to make a soft but not sticky dough. Using floured hands, shape into eight balls.
Add to the slow cooker and cook on high for another hour or until the dumplings are fluffy and light.
If you are not using a slow cooker, transfer to an oven heated to 170c for 3-4 hours. Add the dumplings after one hour.