Burgundy Beef Stew with Dumplings

This soulful recipe is all you need at the end of a hard day.

Ingredients:

• 800g (1½lb) braising beef in cubed (fat removed)
• 2 tablespoon olive oil
• 1 large onion (must be chopped)
• 2-3 cloves of garlic (chopped)
• 2 tablespoons of plain flour
• 300ml (½ pint) Burgundy red wine
• 300ml (½ pint) beef stock
• 1 tablespoon smashed tomato
• 2 bay leaves
• 150g (5oz) carrots (choose the young) bisect lengthways if it’s too large
• 250g (8oz) leeks, trimmed, cleaned and finely sliced
• Salt and pepper

Horseradish dumplings

• 150g (5oz) self raising flour
• 75g (3oz) shredded suet
• 2 teaspoon horseradish (creamed)
• 3 teaspoon chopped chives
• 7 tablespoon water
• salt, pepper

Steps:

1. Preheat slow cooking device and refer to manufacturer’s instructions if necessary. Heat oil in frying pan. Place beef and a couple cubes of time until pieces have been added to the pan. Cook on high heat until starting to brown. Add onion and fry stirring, cook for 5 minutes.
2. Mix in garlic and flour. Mix in wine and stock plus smashed tomato and bay leaves. Season with salt and pepper. Bring mixture to a boil then place in slow cooking pot. Place lid on top. Cook on low heat for 7-9 hours.
3. Stir stew then add carrots. Cook high heat for 30-45 minutes.
4. While mixture is cooking, make dumplings. Mix flour, suet, horseradish, chives plus salt and pepper in a bowl. Mix in water to make dough soft, but not sticky. Make 8 balls with floured hands.
5. Mix leeks into stew and add dumplings. Replace lid for additional 30-45 minutes. Dumplings should light and fluffy. Place stew in shallow bowls then serve.

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