One-pot beef and beer stew with horseradish dumplings

One-pot beef and beer stew with horseradish dumplings


Use the fluffy dumplings to soak up the delicious flavours of this hearty beef and beer stew. Its the perfect winter warmer.

The ingredient of One-pot beef and beer stew with horseradish dumplings

  1. 1 tablespoon extra virgin olive oil
  2. 800g gravy beef, trimmed, cut into 4cm pieces
  3. 4 eschalots, peeled, halved
  4. 2 carrots, thickly sliced
  5. 2 parsnips, thickly sliced
  6. 200g Swiss brown mushrooms, halved
  7. 1 teaspoon cracked black pepper
  8. 3 teaspoons chopped fresh thyme leaves, plus extra small sprigs to serve
  9. 1 tablespoon plain flour
  10. 330ml bottle pale ale
  11. 1 tablespoon tomato paste
  12. 2 tablespoons Worcestershire sauce
  13. 1 cup Massel beef style liquid stock
  14. 1 1/2 cups self-raising flour
  15. 2 tablespoons chopped fresh flat-leaf parsley, plus extra sprigs to serve
  16. 100g chilled butter, grated
  17. 1/3 cup pale ale
  18. 1/4 cup horseradish cream

The instruction how to make One-pot beef and beer stew with horseradish dumplings

  1. Preheat oven to 180C/160C fan-forced.
  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.
  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 11u20442 cups water. Bring to a simmer. Season with salt.
  4. Return beef to pan. Cover. Transfer to oven. Bake for 1 hour 15 minutes or until beef is just tender. Increase oven to 200u00b0C/180u00b0C fan-forced.
  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.
  6. Top stew with dumplings. Bake, uncovered, for 20 minutes or until dumplings are golden. Serve topped with extra thyme and parsley.

Nutritions of One-pot beef and beer stew with horseradish dumplings

calories: 816.424 calories
calories: 37.7 grams fat
calories: 18.3 grams saturated fat
calories: 54.2 grams carbohydrates
calories: 53.7 grams protein
calories: 161 milligrams cholesterol
calories: 1567 milligrams sodium
calories: NutritionInformation

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