Beef Stew and Horseradish Dumplings

A community recipe by victoria sponge

Not tested or verified by Nigella.com

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Introduction

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 ounces beef broth
1 bay leaf
1 teaspoon mixed herbs
1 salt
1 freshly ground pepper

For the Dumplings

3½ ounces self-rising 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

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