This is a traditional and warming casserole which is ideal to serve to the family during the chilly winter months. Serve with steamed green vegetables such as broccoli, Savoy cabbage or green beans.
||FOR THE STEW
1kg braising steak, cut into chunks
2 tbsp seasoned flour
3 tbsp sunflower oil
2 large onions, peeled and sliced
450ml beef stock
2 tbsp Worcestershire sauce
3 large carrots, peeled and sliced
2 sprigs fresh thyme
2 bay leaves
|FOR THE DUMPLINGS
75g self-raising flour
40g shredded suet
1 tsp grated horseradish
1 tbsp freshly chopped parsley
TIP: If you don’t want to serve this stew with dumplings, try topping with sliced potatoes instead. Arrange 3 large peeled and thinly sliced potatoes in concentric circles on top of the stew after 2 hours cooking time. Season well and dot with butter. Return to the oven, uncovered, and cook for a further 1- 1¼< hours until both meat and potatoes are tender.
1. Preheat the oven to 170C, 325F, Gas 3. Place the meat and seasoned flour in a large plastic freezer bag. Seal the bag and shake well, until the meat is coated in the flour.
2. Heat half the oil in a large frying pan and brown the meat in small batches, over a high heat. Add more oil if necessary. Transfer the meat to a large casserole dish.
3. Add the remaining oil to the pan and fry the onions for 5 minutes. Pour in the Guinness, stock and Worcestershire sauce and bring to the boil. Pour the liquid and onions over the meat and add the carrots, thyme sprigs and bay leaves. Cover and cook for about 3 hours until the meat is tender, stirring once.
4. To make the dumplings, place the flour, suet, horseradish and parsley in a large bowl. Season with half a teaspoon of salt and plenty of freshly ground black pepper, then stir in enough cold water to mix to a soft dough. Using lightly floured hands, divide and shape into 8 dumplings.
5. Uncover the stew and gently sit the dumplings on top of the meat. Cover and cook for a further 20 minutes until the dumplings are fluffy and risen. Serve sprinkled with extra freshly ground black pepper.