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Beef and ale stew with horseradish dumplings
Fruit and vegetables
250g/9oz
shallots
or silverskin pickling onions, halved
2
carrots
, thinly sliced
200g/7oz button
mushrooms
, left whole
2 tbsp chopped
parsley
Tins, packets and jars
50g/1¾oz
plain flour
2–3 tbsp onion
marmalade
1–2 tbsp
Worcestershire sauce
3-4 tbsp hot
horseradish sauce
, from a jar
Cooking ingredients
2–3 tbsp light olive
oil
150ml/5fl oz
beef stock
3
bay leaves
gravy browning
(optional)
salt and freshly ground
black pepper
175g/6oz
self-raising flour
, plus extra for dusting
Dairy, eggs and chilled
75g/1¾oz
suet
, shredded
Meat, fish and poultry
1kg/2lb 4oz braising
beef
, cut into cubes
Other
500ml/18fl oz
ale
Back to recipe
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