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English beef and ale stew with horseradish dumplings

There are few things better in winter than a hearty stew.
6
15M
2H 45M
3H

This decidedly English version is made even more delicious by using rich dark ale for both colour and flavour.

Looking for more hearty stew recipes?

Ingredients

HORSERADISH DUMPLINGS

Method

1.

Heat 1 Tbsp of the oil in a large heavy-based saucepan over a high heat. Add 1⁄2 of the beef and cook, turning, for 5 minutes or until browned all over. Transfer to a plate. Repeat with 1 Tbsp of the remaining oil and remaining beef. Transfer to a plate.

2.

In same pan, heat remaining oil and add vegetables, garlic and bay leaves. Cook, stirring occasionally, for 5 minutes or until softened.

3.

Stir in tomato paste and flour. When mixture begins to stick to base of pan, pour in ale. Bring to a boil, reduce heat to low, then return beef to pan. Add stock and season. Cover and cook for 2 hours or until meat is just tender.

4.

Meanwhile, to make the horseradish dumplings, put self-raising flour in a large bowl. Make a well in centre and add olive oil, egg, horseradish, milk and parsley. Season generously with salt and mix to form a paste. Use your hands to roll into 12 balls.

5.

Remove lid and arrange dumplings on top of stew. Cover with lid and cook for a further 30 minutes or until beef is tender and dumplings are cooked and fluffy. Serve.

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