Scrumpy Beef Casserole with Parsley & Horseradish Dumplings

This warming scrumpy beef casserole is enriched with strong dry cider. Perfect for colder nights, the Mary Berry recipe is topped with horseradish dumplings.

Mary Berry at Home
From the book Mary Berry at Home
Mary Berry
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Introduction

Just a little bit different and packed with flavour. These dumplings were an experiment that worked well. I patted out the suet dough to a rectangle, spread it with a mixture of parsley and horseradish, then rolled it up like a Swiss roll, sliced it and put it on top of the stew: a sort of savoury, Chelsea bun-dumpling! All so simple and can be prepared well ahead.

Serves 6-8

Ingredients

2 tbsp olive oil
1kg (2¼lb) diced braising steak
1 onion, sliced
2 carrots, cut diagonally into 5mm (¼in) slices
2 celery sticks, cut into 5mm (¼in) slices
25g (1oz) plain flour
500ml (16fl oz) strong dry cider
1 beef stock cube
A small bunch of fresh thyme
1 bay leaf
150g (5oz) button mushrooms, halved
1 tbsp Worcestershire sauce
A dash of gravy browning
For the dumplings:
175g (6oz) self-raising flour
75g (3oz) shredded suet
½ tsp salt
½ tsp freshly ground black pepper
Approx. 10 tbsp cold water
3 tbsp very hot horseradish
3 tbsp chopped fresh parsley

Essential kit

You will need a large deep casserole dish.

Instructions

Preheat the oven to 150°C/130°C fan/Gas 2.

Heat 1 tablespoon of oil in a large deep casserole dish. Brown the meat all over (you may need to do this in batches), then remove with a slotted spoon and set aside.

Heat the remaining oil in the pan, add the onion, carrot and celery and fry over a high heat for about 5 minutes.

Measure the flour into a small bowl, mix with a little cider and stir to make a smooth paste. Add the remaining cider and whisk until smooth. Pour into the pan, stir, then add the stock cube, thyme and bay leaf. Bring to the boil.

Add the beef to the pan, season with salt and pepper, cover and transfer to the oven for about 1 hour 45 minutes, or until the beef is tender. Add the mushrooms, Worcestershire sauce and gravy browning, and return to the oven for 15 minutes.

Meanwhile, prepare the dumplings. Mix together the flour, suet, salt and pepper in a bowl, then stir in enough water to bring them together in a soft but not sticky dough. Turn out on to a lightly floured work surface and pat or roll out to a 15 x 20cm (6 x 8in) rectangle.

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