RED WINE BEEF STEW WITH HORSERADISH DUMPLINGS

So full of depth and flavour – it’s worth the extra effort of making the dumplings; they make this an impressive meal in itself, needing only a green veg to serve with it.

Serves 6

2tbsp olive oil

1kg (2¼lb) braising beef, cut into 5cm (2in) cubes

2 onions, chopped

3 celery sticks, sliced

2 carrots, chopped

3 garlic cloves, crushed

50g (2oz) plain flour

300ml (½pt) red wine

300ml (½pt) beef stock

1tbsp chopped fresh thyme

3 bay leaves

1tbsp redcurrant jelly

1tbsp Worcestershire sauce A few drops of gravy browning (optional)

1tbsp chopped flatleaf parsley Green vegetables, to serve

For the horseradish dumplings 100g (4oz) self-raising flour

50g (2oz) suet

1tbsp chopped parsley

2tbsp creamed hot horseradish sauce

4tbsp water

Preheat the oven to 160°C/fan 140°C/ gas 3. Heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the beef and brown in two batches until sealed. Remove the beef from the dish with a slotted spoon and set aside.

Add the onions, celery and carrots to the dish and fry for a few minutes. Add the garlic and fry for 30 seconds.

Sprinkle in the flour and stir until the vegetables are coated. Gradually pour and stir in the red wine and stock. Return the beef and any juices to the dish, cover with a lid and bring up to the boil. Add the thyme, bay leaves, jelly, Worcestershire sauce and gravy browning, if using. Stir and season well with salt and black pepper. Cover with a lid and transfer to the oven for 1½ hours, or until just tender.

Meanwhile, make the dumplings. Measure the flour, suet and a pinch of salt into a bowl, and stir together. Add the parsley, horseradish and water and mix to make a soft dough. Divide into 18 pieces and roll into little balls.

Remove the dish from the oven and sit the dumplings on top of the stew. Cover with the lid, bring back to the boil on the hob, then return to the oven for another 20 minutes, until the dumplings have risen and are cooked through. If liked, remove the lid and place the dish under a hot grill for a few minutes to brown the tops.

Sprinkle with the chopped parsley and serve piping hot with a green vegetable.