Beef stew with horseradish dumplings

Beef stew with horseradish dumplings

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs, 15 mins

Skill level

Easy

Servings

Serves 8

John Torode's crowd-warming beef stew is delicious and dead simple

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
752
protein
64g
carbs
48g
fat
35g
saturates
15g
fibre
3g
sugar
3g
salt
1.16g

Ingredients

  • 2kg beef shin, neck or stewing steak, chopped into large chunks
  • 100g plain flour
  • 25g dripping, lard or oil
  • 500g shallots
  • 1l beef stock

For the dumplings

  • 140g suet
  • 50g fresh grated horseradish
  • 350g self-raising flour

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Method

  1. Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir – scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
  2. Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

Recipe from Good Food magazine, January 2011

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Comments

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natnee's picture
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Wow this was amazingly delicious despite not having lots of ingredients. I did add a splash of worcester, although whether it made a difference I am not sure. I made herby dumplings with thyme and parsley instead of horseradish as wasn't sure my 2 year old would like it, but she loved the stew, she is never a good meat eater but it was so tender she really enjoyed it. Will definitely make this again

wingrove68's picture
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I've made this dish a few times now and have tweaked it slightly. In addition to the recipe ingredients I add wild mushrooms, paprika, worcestershire sauce and a splash of red wine. These really add to the flavour. Sometimes I add oxtail too. Everytime I make this the family devour it with enthusiasm. A great dish for these cold nights....

whats4t's picture
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really good no nonsense recipe using cheaper cuts of beef. an essential stand by meal.

whats4t's picture
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really good no nonsense recipe using cheaper cuts of beef. an essential stand by meal.

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