Beef casserole and horseradish dumplings
This dinner is perfect for those cold winter nights and warms you up from the inside. Served with some savoy cabbage alongside is all that’s needed.
Beef casserole with horseradish dumplings
Ingredients
- 2 tbsp vegetable oil
- 500 g lean stewing steak
- 1 tbsp plain flour
- 100 g shallots
- 2 carrots, peeled and sliced
- 1 tsp garlic puree
- 2 tbsp thyme
- ½ tbsp basil
- 500 ml beer or brown ale
- 1 tbsp tomato puree
- 1 tbsp Worcester sauce
- 200 g potatoes, peeled and cut in cubes
- season with salt and pepper
Optional
- 100 g mushrooms, peeled and halved
Dumplings
- 125 g self-raising flour, plus extra for dusting
- 75 g suet
- 2½ tbsp horseradish (jarred)
- 90 ml luke warm water
Instructions
- Preheat the oven to 150°c.
- Mix together the plain flour with some water, ensuring there are no lumps and set aside.
- Heat the oil in a lidded casserole dish, add the beef and brown the beef until coloured all over (you may need to do this in batches if needed). Remove from the pan and set aside.
- Add the shallots, carrots, garlic and herbs and cook for around 4mins. Return the beef to the pan.
- Gradually add the beer to the pan to deglaze. Boil for a few mins and add the stock, tomato puree and potatoes.
- Cover and place in the oven for 1½hr, stirring occasionally. After an hour, if adding mushrooms, add these to the casserole, stir and return to the oven.
- In the meantime, in a bowl add all the dumpling ingredients and mix together until fully combined and set aside.
- With floured hands, roll the dumpling dough into 10 equal size balls, placing each on top of the casserole, return to the oven, uncovered for 30mins at 180°c.
- Once cooked, serve with some green veg and maybe baked warm buttered French bread.