Serves: 6
Beef and Beer Casserole with Tracklements Horseradish Mustard Dumplings
Directions
Sprinkle the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender. Return the beef to the pan and add the carrot, celery and rosemary. Fry for 5-10 mins. Add the beer and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Horseradish Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew. Cover and simmer gently for 10 mins until they've puffed up.
Serve hot, with freshly steamed vegetables.
Ingredients:
• 650g stewing beef, cubed
• 1 tbsp plain flour
• salt and pepper
• 2 tbsp sunflower oil
• 1 onion, sliced
• 2 carrots, thinly sliced
• 1 celery stick, thinly sliced
• 2 fresh rosemary sprigs, roughly torn
• 300ml brown ale
• 300ml beef stock, hot
• 250g chestnut mushrooms
For the dumplings:
• 100g self-raising flour
• 50g light vegetable suet
• 1 tbsp chopped parsley
• good pinch salt
• 1 tbsp Tracklements Horseradish Mustard
Product Information:
