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One-pot beef and beer stew with horseradish dumplings
One-pot beef and beer stew with horseradish dumplings
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Fluffy dumplings soaking up hearty beef and beer stew, a cozy winter comfort.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 800g gravy beef, trimmed, cut into 4cm pieces
  • 4 eschalots, peeled, halved
  • 2 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 200g Swiss brown mushrooms, halved
  • 1 tsp cracked black pepper
  • 3 tsp chopped fresh thyme leaves, plus extra small sprigs to serve
  • 20.00 ml plain flour
  • 330ml bottle pale ale
  • 22.20 gm tomato paste
  • 48.80 gm Worcestershire sauce
  • 255.00 gm beef style liquid stock
  • 225.00 gm self-raising flour
  • 40.00 ml chopped fresh flat-leaf parsley, plus extra sprigs to serve
  • 100g chilled butter, grated
  • 82.50 ml pale ale
  • 62.50 ml horseradish cream
Instructions:
  • Preheat your oven to 180C (360F) or 160C (320F) fan-forced.
  • In a large ovenproof casserole dish over medium-high heat, brown the beef in 2 batches for 5 minutes until golden all over. Remove to a plate.
  • Place eschalot, carrot, parsnip, and mushroom in a pan. Sauté for 5 minutes until vegetables start to brown. Add pepper and thyme, cook for 30 seconds until fragrant. Stir in flour, then pour in beer. Simmer for 6 minutes until reduced by half. Stir in tomato paste, sauce, stock, and 1 1/2 cups water. Bring to a simmer, season with salt.
  • Place the beef back into the pan, cover it, and transfer it to the oven to bake at 200°C/180°C fan-forced for 1 hour 15 minutes, or until the beef is perfectly tender.
  • To prepare the Horseradish Dumplings, mix flour and parsley in a bowl, then add butter. Use your fingertips to blend the butter into the flour until it looks like coarse crumbs. Make a well in the center, pour in the beer and horseradish cream, and gently stir with a butter knife until just mixed. Divide the dough into 12 equal parts and shape them into balls.
  • Cover the stew with dumplings and bake uncovered for 20 minutes until the dumplings turn golden. Garnish with additional thyme and parsley before serving.

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