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How to make One pot beef and beer stew with horseradish dumplings

Yield = 4
Prep time: 0:30
Cook time: 2:00
Total time: 2:30

Ingredients

  • 1 tablespoon 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 teaspoon cracked black pepper
  • 3 teaspoons chopped fresh thyme leaves, plus extra small sprigs to serve
  • 1 tablespoon plain flour
  • 330ml bottle pale ale
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup Massel beef style liquid stock

Horseradish dumplings

  • 1 1/2 cups self-raising flour
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra sprigs to serve
  • 100g chilled butter, grated
  • 1/3 cup pale ale
  • 1/4 cup horseradish cream

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Heat oil in a large ovenproof casserole dish over medium-high heat. Cook beef, in 2 batches, for 5 minutes or until browned all over. Transfer to a plate.
  • Step 3 Add eschalot, carrot, parsnip and mushroom to pan. Cook, stirring, for 5 minutes or until vegetables start to brown. Add pepper and thyme. Cook, stirring, for 30 seconds or until fragrant. Add flour. Stir to coat. Add beer. Cook for 6 minutes or until reduced by half. Add tomato paste, sauce, stock and 11⁄2 cups water. Bring to a simmer. Season with salt.
  • Step 4 Return beef to pan. Cover. Transfer to oven. Bake for 1 hour 15 minutes or until beef is just tender. Increase oven to 200°C/180°C fan-forced.
  • Step 5 Meanwhile, make Horseradish Dumplings: Combine flour and parsley in a bowl. Add butter. Using fingertips, rub butter in flour mixture until mixture resembles coarse crumbs. Make a well in centre. Add beer and horseradish cream. Using a butter knife, stir until just combined. Divide mixture into 12 equal portions. Roll into balls.
  • Step 6 Top stew with dumplings. Bake, uncovered, for 20 minutes or until dumplings are golden. Serve topped with extra thyme and parsley.