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Beef and Guinness with Horseradish Dumplings

You can also use ox cheeks for this, which will make it a much cheaper dish.


2 tbsp plain flour

Freshly ground black pepper

1 kg stewing or braising steak, diced

2 tbsp dripping or vegetable oil

2 onions, thickly sliced

3 large carrots, cut into chunks, diagonally

3 sticks celery, cut into chunks

200g celeriac cut into chunks

A large sprig of thyme

2 bay leaves

500ml Guinness or stout


For the dumplings:

125g self raising flour

60g suet

1 tbsp hot horseradish sauce (or freshly grated horseradish)

Cold water to bind


Season the flour with black pepper and some salt, then toss the beef in it, dusting it off thoroughly.

Heat the dripping or oil in a large casserole and brown the steak thoroughly in batches. Remove with a slotted spoon, then add the onions, carrots, celery and celeriac. Saute on quite a high heat so the vegetables pick up some colour.

Return the beef to the casserole, then tuck in the herbs and pour over the Guinness or stout. Bring to the boil, then turn down the heat and simmer very gently, covered, for an hour a half.

To make the dumplings, mix together the flour and suet, and season with salt and pepper. Add the horseradish, then gradually add enough cold water, mixing in with a knife, until have a soft, but non sticky dough.

Form the dough into balls. Drop into the casserole and simmer for around 20-25 minutes until well risen and firm.



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