Heat the oil in a large flameproof casserole and add the beef cooking over a high heat until sealed and brown
Add the shallots, celery, carrots, turnip and parsnips and cook for about 5 minutes. Add the stock, bay leaf and herbs. Season with salt and pepper. Transfer to the oven and cook for 1.5 hours
Next make the dumplings. Sift the flour and salt into a bowl and mix in the dried herbs. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the horseradish sauce and just enough cold water to make a soft, but not sticky dough.
Form into eight dumplings and add to the top of the casserole. Cover and cook for a further 30 minutes or until the meat is tender.
Serve the casserole, removing the bay leaf. NOTE: Supposed to serve 4, serves 2 in our house, so therefore I make 6 dumplings rather than 8
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