Beef stew with horseradish dumplings

Beef stew with horseradish dumplings

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(4 ratings)

Prep: 10 mins Cook: 3 hrs, 15 mins


Serves 8
John Torode's crowd-warming beef stew is delicious and dead simple

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal752
  • fat35g
  • saturates15g
  • carbs48g
  • sugars3g
  • fibre3g
  • protein64g
  • salt1.16g
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  • 2kg beef shin, neck or stewing steak, chopped into large chunks



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 100g plain flour
  • 25g dripping, lard or oil
  • 500g shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1l beef stock

For the dumplings

  • 140g suet
  • 50g fresh grated horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 350g self-raising flour


  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.

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Comments, questions and tips

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5th Jan, 2017
Delicious. Have cooked this with and without the dumplings. It's a great one for stashing in the freezer. I do it in the slow cooker so a few minutes work in the morning result in 4 meals for the 2 of us. I recommend skimming the fat off the top before serving/ storing.
Saize's picture
2nd Dec, 2016
Smells absolutely lovely through out the whole house. Tasted amazing too.
4th Oct, 2014
I cooked this for a Sunday lunch when some guests came round and it was a massive hit. Everyone raved about it. I did add some mushroom ketchup to the stew and more like 220ml of water to the dumplings as the mixture was far too dry otherwise, but other than that follow it to the letter. A huge hit, will definitely make again.
24th Mar, 2013
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
16th Jan, 2013
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....
18th Feb, 2012
really good no nonsense recipe using cheaper cuts of beef. an essential stand by meal.
18th Feb, 2012
really good no nonsense recipe using cheaper cuts of beef. an essential stand by meal.
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