Rich Beef Stew with Horseradish Dumplings

2016-03-05 18.18.51

As we are having such a cold March there is nothing more comforting than a stew. We prefer to use beef as it really adds a meaty, rich depth of flavour and is also lean, so you don’t have to worry about skimming off a layer of fat. I was particularly excited about this stew because if you have seen my previous posts, Paulie will be adding in my home grown mushrooms as well as the ingredients above. They did not disappoint, my mushrooms had less moisture so they held their shape really well and it also meant they didn’t have the slimy texture you can sometimes get. Coming from Devon, I love swede. When I first moved away I noticed in the South East they were called turnips which I thought was odd, nowadays food knowledge is must better so I think most people would know the difference. If you fancy a meaty hug and kiss on the cheek from the horseradish kick in the dumplings then this is the dish for you.

Ingredients

Stew
• 500g Braising Steak cut into 1 inch cubes
• 1 swede peeled and cut into chunks
• 3 carrots cut into 1cm rings
• 2 leeks sliced
• 4 Shallots peeled & chopped
• 500ml beef stock
• 150 ml glass of red wine
• Handful of Thyme
• 200g small brown cup mushrooms (optional)
Dumplings
• 50g vegetable suet
• 100g Plain Flour
• 2 x Tbsp Horseradish
• 5 x Tbsp Cold Water

Method

1. Heat the oven to 180 degrees Centigrade
2. Peel the shallots and chop. Slice the leeks
3. Heat 25g of butter and 1 Tbsp of oil in a large oven proof casserole pot. When hot add the leeks and shallots and sweat on a low heat for 5 minutes
4. Peel and chop the carrots and then add these to the pan.
5. Add the wine, followed by the Beef Stock, bring to the boil and then simmer for 10 minutes.
6. Heat 1 Tbsp of oil in a frying pan and then brown the meat on all sides – take your time with this and make sure that each piece is nicely browned on all sides
7. Add the meat to the pot with the other vegetables along with the chopped suede and the mushrooms and some thyme sprigs
8. Bring the pot to the boil, Cover with a lid and then put this into the oven for 2.5 hours.
9. Whilst the beef is cooking you can make the dumplings. Mix the vegetable suet and flour together, followed by the horseradish and the water. If the dough is to sticky then add a bit more flour
10. Next divide the mixture into 6 to 8 round balls. Place on a plate and put in the fridge to cool.
11. When the beef has been cooking for 2.5 hours, take out of the oven and remove the lid. Place the dumplings on top of the casserole, put the lid back on and place back in the oven for another 30 minutes.
12. Carefully remove the dumplings onto a plate and cover with foil to keep warm.
13. Using a slotted spoon, remove the casserole mixture to a warmed serving dish and strain the remainder of the liquid through a sieve into a saucepan
14. Depending on the type of casserole pot used you might have lots of liquid left or only a small amount. Do not worry!
15. If you have lots of liquid then bring it to the boil and reduce by half. If you don’t have lots of liquid, add some more beef stock and bring to the boil for a few minutes – this stage depends very much on personal taste, we love loads of gravy buy if you don’t then reduce the liquid to the amount you want.
16. Reduce the heat to a simmer and add some corn flour to thicken
17. Divide the stew into bowls, place the dumplings on top and then drizzle the gravy around the outside and Enjoy!

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