For the casserole:
- 2 tbsp olive oil
- 675g lean beef, cut into 2.5cm cubes
- salt and pepper, to taste
- 10 small shallots, peeled
- 1 large clove garlic, peeled and crushed
- 2 large carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 tbsp plain flour
- 900ml good-quality, hot beef stock
- 2 tbsp horseradish sauce
- 2 bay leaves
- 2 large sprigs fresh thyme
For the dumplings:
- 225g self-raising flour
- a pinch of salt
- 50g cold butter, cubed
- 2 tbsp thyme or flat-leaf parsley, chopped
- 120-150ml cold water
Preheat the oven to 170°C. Heat the oil in a large frying pan set over medium-high heat, season the beef, and sear in batches for 4-5 minutes until browned. Transfer to a large, lidded ovenproof casserole dish.
Add the shallots, garlic, carrots and parsnips to the same pan and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes, then spoon into the casserole dish. Add the stock, horseradish sauce and herbs, bring to the boil, then cover and cook in the oven for 2-2½ hours, stirring occasionally.
For the dumplings, combine the flour and salt, and rub in the butter until the mixture resembles breadcrumbs. Add the herbs and enough water to form a smooth dough, and shape into 8 medium balls.
20 minutes before the end of the cooking time, add the dumplings, and return to the oven, uncovered, to finish cooking. Serve with mashed and braised cabbage.
Recipe courtesy of Simply Beef & Lamb simplybeefandlamb.co.uk
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