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Beef Stew and Horseradish Dumplings

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Classic beef stew with the easiest suet-free dumplings

Classic beef stew with the easiest suet-free dumplings

Ingredients

Serves: 2

Metric Cups

For the Beef Stew

  • 1 tablespoon olive oil
  • 500 grams stewing steak Cut into chunks
  • 8 shallots (halved)
  • 3 sticks celery (chopped)
  • 2 medium carrots (sliced)
  • 1 turnip (chopped)
  • 2 medium parsnips (cut into chunks)
  • 500 millilitres beef stock
  • 1 bay leaf
  • 1 teaspoon mixed herbs
  • 1 salt
  • 1 freshly ground pepper

For the Dumplings

  • 100 grams self-raising flour
  • 1 pinch of salt
  • 1 teaspoon mixed herbs
  • 2 tablespoons butter
  • 1 tablespoon horseradish sauce

For the Beef Stew

  • 1 tablespoon olive oil
  • 17⅔ ounces beef stew meat Cut into chunks
  • 8 shallots (halved)
  • 3 sticks celery (chopped)
  • 2 medium carrots (sliced)
  • 1 turnip (chopped)
  • 2 medium parsnips (cut into chunks)
  • 18 fluid ounce beef broth
  • 1 bay leaf
  • 1 teaspoon mixed herbs
  • 1 salt
  • 1 freshly ground pepper

For the Dumplings

  • 3½ ounces self-raising flour
  • 1 pinch of salt
  • 1 teaspoon mixed herbs
  • 2 tablespoons butter
  • 1 tablespoon horseradish sauce

Method

Beef Stew and Horseradish Dumplings is a community recipe submitted by victoria sponge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to Gas mark 3/170oc/325of
  • 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
  • Preheat the oven to Gas mark 3/170oc/325of
  • 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
  • Tell us what you think