beef stew with horseradish dumplings
Basic ingredients for beef stew with horseradish dumplings
- 3 tbsp olive oil
- 1kg braising beef cut into cubes
- 200g carrots sliced into pieces
- 200g mushrooms, sliced
- 50g flour
- 2 tbsp Manfordale chutney
- 2 bay leaves salt
- 2 freshly ground black pepper
- 175g self-raising bread
- 175g self-raising flour plus extra for dusting
- 75g of shredded suet
- 3-4 tablespoons of Man for horseradish Sauce
- 2 tbsp chopped Parsley
How to make beef stew with horseradish dumplings
- Pre-heat the oven to 160C Use a kitchen towel to dry the beef. In a large saucepan heat the oil. Brown the beef pieces in batches. Now Transfer the beef to a plate with a slotted spoon.
- Stir in the onion, and fry for a few more minutes. Add the flour. Add the flour to the casserole. Over high heat, stir until thickened and boiling. Mix in the ale chutney and bay leaves. Stir to combine. Bake for 2 1/2 hours or until the meat is tender.
- Make the dumplings by mixing the flour and suet in a bowl. Season with salt and pepper. To make a sticky, soft dough, gradually add 150ml of water. Place the dough onto a floured surface. Knead gently until it is smooth. Pat the dough onto a piece of nonstick baking paper.
- Place the dough on top. Roll out into a rectangle measuring approximately 15x25cm. Sprinkle the horseradish cream over the dough and sprinkle with parsley. To make a Swiss roll, roll the dough from the long side. Now Allow the dough to chill for 45 minutes before cutting it into eight pieces.
- Once the beef is cooked, turn the oven to 200C. Add the dumplings. Bake for another 30 minutes or until the dumplings become golden brown and puffy. Serve the beef and ale stew hot.
- After you have added all the veggies, you can slow cook the beef and ale stew in a slow cooker or crockpot. However, this will result in a watery stew that will need to be reduced on the stove before being baked in the oven with the dumplings.