Beef in ale with horseradish dumplings

Beef in ale with horseradish dumplings

Use braising beef in this hearty dish and ward off any winter chills

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes plus 2½-3 hours in the oven

Method

  1. Heat the oven to 150C/fan 130C/gas 2. Heat a little oil in a large ovenproof casserole. Dust the meat with flour and fry in batches until well browned, then scoop out. Add the onions and fry on a fairly high heat until beginning to soften and brown at the edges, add the garlic for a minute, scoop out, add the mushrooms and fry until golden. Pour in the ale, let it bubble up, then return the meat and onions with the thyme. Cover and cook in the oven for 2-2 1/2 hours or until tender.
  2. To make the dumplings, mix the butter, flour, horseradish and thyme together and season. Gradually add 1-2 tbsp water to the dry ingredients until you have a firmish dough (you might need a bit more water). Shape into 12 dumplings.
  3. To finish the dish, divide the casserole between 4 mini casseroles or heatproof dishes. Put 3 dumplings on top of each and cook, uncovered, for 25 minutes until cooked and golden

Per serving

855 kcalories, protein 58.6g, carbohydrate 47.3g, fat 46.8 g, saturated fat 20.2g, fibre 3.5g, salt 1.25 g

Recipe from olive magazine, March 2008.

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Latest comments and suggestions

  • 20 March 2008

    Lena rated and commented on this recipe

    5 stars

    Very easy to prepare and went down a treat with girls and served it with garlic mash. Will cook again.

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  • 17 November 2008

    James Berry rated and commented on this recipe

    4 stars

    Pretty good and the Dumplings are excellent. I added so carrot and also bay leaves in the 2nd time I made this and it made it even better. My first attempt at it I found it a little bland. Good served with spring onion mash.

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  • 14 December 2008

    wilko commented on this recipe

    I added a bit of beef stock and tomato puree at the end before putting the dumplings in, it added a bit of oomph to the casserole. The dumplings were easy to make and truly delicious. I will definately make this one again!

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  • Binder photo liz

    06 January 2009

    liz commented on this recipe

    Easy to make added worcester sauce and sweet chiili sauce srummy

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  • Binder photo liz

    06 January 2009

    liz rated this recipe

    5 stars

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  • 08 September 2009

    Jane Olds rated and commented on this recipe

    4 stars

    Great recipe. But only needed to double it when feeding 10 (including two good eating pre-schoolers). Added more thyme to the dumplings than suggested and pre-cooked it, cooking it again the following day. Was fabulous. And there's some left over to turn into a Beef and Ale pie for the week!

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  • 08 September 2009

    Jane Olds commented on this recipe

    Oh, and I added a good dollop of wholegrain mustard as well!

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  • 27 September 2010

    Belkey rated and commented on this recipe

    4 stars

    I was worried that this would not have enough flavour, it was cooking it seemed pretty thin when it was cooking, but I was pleasant surprised with the end result and loved the horseradish dumplings! I did crumble an oxo cube over it before it went in the oven & next time though I would probably add some celery and leek to the casserole.

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  • 13 February 2011

    carter82 commented on this recipe

    I thought this recipe was amazing! I added carrots and parsnips, and had to double up on the brown ale, but that just made it even better! Served with mustard mash and red cabbage and it went down a treat.

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  • 20 October 2012

    Bex Cheung rated and commented on this recipe

    5 stars

    Absolutely perfect! As another reviewer said, I thought it looked a bit watery while cooking but once the dumplings went in it thickened up brilliantly. This was my first attempt at dumplings and they were incredible. This is going to be a regular feature in our house!

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  • 13 November 2012

    Angela Comben commented on this recipe

    How would I alter this to cook in a slow cooker?

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  • 09 December 2012

    Babka the Brave rated and commented on this recipe

    5 stars

    Delish! I used some fancy boutique ale as that was all I could get here and had to add whole grain mustard instead of horseradish to the dumplings, but everything came out perfectly. First time making dumplings, now I want to put them on everything! (Don't have an ovenproof casserole dish that I can put on the hob, so I cooked it in a pan for 2 1/2 hours then transferred it into a glass oven dish for the final 25 mins for the dumplings to crisp up on the outside. Worked great.)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes plus 2½-3 hours in the oven

Ingredients

  • oil
  • 1kg braising beef , cut into large pieces
  • 2 tbsp plain flour , well seasoned
  • 3 onions , sliced
  • 1 garlic clove , crushed
  • 200g button mushrooms
  • 500ml brown ale
  • 2 sprigs thyme

HORSERADISH DUMPLINGS

  • 75g butter , frozen and grated
  • 150g self-raising flour
  • 2 tbsp horseradish cream
  • 2 sprigs thyme , leaves stripped and chopped
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Per serving

855 kcalories, protein 58.6g, carbohydrate 47.3g, fat 46.8 g, saturated fat 20.2g, fibre 3.5g, salt 1.25 g

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