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Beef in ale with horseradish dumplings

Beef in ale with horseradish dumplings

Name: Beef in ale with horseradish dumplings
Total time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: oil; 1kg braising beef cut into large pieces; 2 tbsp plain flour well seasoned; 3 onions sliced; 1 clove garlic crushed; 200g button mushrooms; 500ml brown ale; 2 sprigs thyme; 75g butter frozen and grated; 150g self-raising flour; 2 tbsp horseradish cream; 2 sprigs thyme leaves stripped and chopped

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 30 mins

+ 2½-3 hours in the oven

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Ale-lovers won't be able to get enough of this dish. Slow cooked braising beef, brown ale, button mushrooms with a side of firery horseradish dumplings is the perfect treat on a cold day, and can be prepared well in advance.

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Alternatives

Complete the dish

Try this recipe for beef in ale with horseradish dumplings, then also check out our Dijon chicken casserole with buttery herb dumplings, beef and Guinness stew and lamb and roots stew with herb dumplings.

Ingredients

Nutrition

oil
1kg braising beef

cut into large pieces
2 tbsp plain flour

well seasoned
3 onions

sliced
1 clove garlic

crushed
200g button mushrooms
500ml brown ale
2 sprigs thyme

horseradish dumplings

75g butter

frozen and grated
150g self-raising flour
2 tbsp horseradish cream
2 sprigs thyme

leaves stripped and chopped

Nutrition: per serving

kcal855
fat46.8g
saturates20.2g
carbs47.3g
fibre3.5g
protein58.6g
salt1.25g

Method

step 1

Heat the oven to 150c/fan 130c/gas 2. Heat a little oil in a large ovenproof casserole. dust the meat with flour and fry in batches until well browned, then scoop out. Add the onions and fry on a fairly high heat until beginning to soften and brown at the edges, add the garlic for a minute, scoop out, add the mushrooms and fry until golden.
Pour in the ale, let it bubble up, then return the meat and onions with the thyme. Cover and cook in the oven for 2-2½ hours or until tender.
step 2

To make the dumplings, mix the butter, flour, horseradish and thyme together and season. Gradually add 1-2 tbsp water to the dry ingredients until you have a firmish dough (you might need a bit more water). Shape into 12 dumplings.
step 3

To finish the dish, divide the casserole between 4 mini casseroles or heatproof dishes. Put 3 dumplings on top of each and cook, uncovered, for 25 minutes until cooked and golden.

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