Autumn

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

Horseradish Dumplings

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.

Enjoy!!

Advertisement

Braised Beef Shin in Red Wine

Braised Beef Shin in Red Wine

Beef Shin

Serves 6

With Autumn upon us, there could be nothing more appealing than the perfect comfort food. For me a luxurious casserole with creamy mash represents comfort food at its best!!

1.2kg Beef Shin, well trimmed and in chunks large enough to provide one for each person
100g Seasoned Flour
4 Large Carrots, cut in chunks
1 Large Onion finely chopped
350g Chestnut Mushroom, cut in half
12 Shallots, peeled and left whole (it’s easier to peel them if they are put into boiling water for a few mins)
3 Garlic Cloves, finely chopped
1 litre Red Wine
1 Bouquet Garni
Olive Oil
200g Bacon Lardons
Maldon Sea Salt and Black Pepper
Heat oven to 170c

Toss all the beef pieces in the seasoned flour.

Heat the oil in a heavy bottomed casserole dish until really hot, brown the meat on all sides and remove from the pan.

Add a dash more oil and throw in the onions and carrots, turn the heat down and fry gently for about five minutes.

Add the garlic and cook for a further two minutes.

Add the beef back to the dish along with the red wine, bring to the boil.

Add the bouquet garni and season.

Replace the lid and place in the oven for one hour.

Whilst it is in the oven, add a dash of oil to a frying pan and when really hot, tip in the bacon lardons and cook for a couple of mins.

Add the peeled shallots and cook until the shallots are nice and brown and the lardons are crispy.

After an hour, add the shallots, lardons and mushrooms.

Cook for a further 2-2 1/2 hours, until the meat is totally tender.

You may need to add a dash of water if too thick. If too thin, you could use some cornflour.

Serve with some fresh wilted spinach and super creamy mash! Lush!!

#casserole #autumnrecipe #braisedbeef #shin

Beef and Mustard Potato Topped Pie

Beef and Mustard Potato Topped Pie

It is feeling a touch chilly for September making me want some lush, wholesome comfort food!  The combination of butter soft beef and a crispy potato topping is hard to beat!

image image image

Serves 4-5 people

1kg Beef Steak Pieces, cut into large chunks
2 tbsp Plain Flour
Maldon Sea Salt and Fresh Black Pepper
2 tbsp Rapeseed Oil
200ml Red Wine
400ml Beef Stock
1 Onion, finely sliced
2 Garlic Cloves, finely chopped
350g Chestnut Mushrooms, halved
2 Large Carrots, cut into 2.5cm pieces
3 Sprigs Thyme
2 tbsp Wholegrain Mustard
6 Large Maris Piper Potatoes, peeled and cut into 1cm thick circles
A Bit of Melted Butter for the top

Preheat the oven to 150C

Toss the beef and flour together in a bowl with some salt and black pepper.

Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.

Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

Cover with a lid and place in the oven for two hours.

Remove from the oven, check the seasoning and set aside to cool.

Remove the thyme.

When the beef is cool and you’re ready to assemble the pie, preheat the oven to 200C.

Transfer the beef to a pie dish, top with the circles of potato and brush with the butter.

To serve, place a large spoonful of pie onto each plate with some green beans alongside.

#autumnalrecipies #beefcasserole