Save to your scrapbook
Beef in Stout with Parsley and Horseradish Dumplings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A great winter warmer, popular with families
Serves: 4 - 6
If freezing, remove the beef from the oven after 1¾ hours in the oven, cool completely, then freeze. Only make the dumplings after defrosting and reheating the stew. To cook after defrosting, heat gently on the stove top, add the dumplings and place, uncovered, in an oven preheated to 170°C, gas mark 3 for 30 minutes.
Typical values per serving:
This recipe was first published in November 2009.