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Beef stew with horseradish dumplings
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100g self-raising flour
400g Waitrose British beef diced skirt or braising steak
2 tbsp olive oil
550g pack Cooks’ Ingredients Casserole Vegetables
2 tbsp Waitrose French brandy
500ml beef stock
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
2 bay leaves
50g white breadcrumbs
50g shredded suet
4 tbsp chopped fresh flat-leaf parsley
4 tbsp chopped fresh chives
1 tbsp essential Waitrose Hot Horseradish Sauce
1. Preheat the oven to 170°C, gas mark 3. Season 25g of the flour and toss the diced beef in it to coat. Heat the oil in a large flameproof casserole and brown the meat on all
sides over a high heat. Remove with a slotted spoon and
set aside. Add the casserole vegetables to the pan and
cook for 5 minutes until softened but not browned.
2. Return the beef to the pan and add the sundried tomato paste. Add the stock, brandy, bay leaves and seasoning and bring to the boil. Cover the pan and place in the oven for 2 hours, stirring occasionally, until the meat is really tender.
3. Sift the remaining flour and seasoning into a bowl and stir in the breadcrumbs, suet and herbs. Whisk the egg with the horseradish sauce and 1-2 tbsp cold water, then add to the suet mixture and mix together to form a soft dough. With floured hands, shape into 10-12 walnut-size balls and drop over the surface of the stew. Return the casserole to the oven for 30 minutes, covered, until the dumplings are puffy and cooked through. Serve piping hot with parsley-garnished mashed potato.
Serve Dourthe, Barrel Select 2008 Montagne Saint-Emillion, Bordeaux, France, £10.49/75cl. This Barrel Selection has damson, plum and cassis flavours with smooth, refined tannins.