Name: Beef stew with horseradish dumplings
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: 8
Cuisine: British
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; 140g suet; 50g fresh grated horseradish; 350g self-raising flour

Home
Recipes
Beef stew with horseradish dumplings

Beef stew with horseradish dumplings

John Torode

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 3 hrs and 15 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sticky cinnamon figs

A star rating of 4.6 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal752
fat35g
saturates15g
carbs48g
sugars3g
fibre3g
protein64g
salt1.16g

low

Method

step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now