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Nutrition

PER SERVING (6) 695 kcalories, 55g protein, 17g carbohydrates, 35g fat, 9g saturated fat, 2g fibre, 2g sugars, 6.74g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, calcium, zinc, potassium, quercitin, allicin plus other antioxidants from the herbs and seasonings.

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Braised Beef With Pea And Horseradish Dumplings

Ingredients

1kg braising beef cut into 2cm cubes
seasoned flour for frying beef
50g butter
3 tbsp olive oil
3 medium onions, peeled and diced
3 medium carrots peeled and chopped into 2cm sticks
150g mushrooms, wiped and sliced
1 clove garlic, peeled and chopped
1 bay leaf
sprig thyme
1 good dash Worcestershire sauce
2 tsp tomato puree
1 tsp brown sugar
100ml red wine
600ml good beef stock
1 tbsp chopped parsley
sea salt and freshly ground black pepper to season
Dumplings
100g self raising flour
50g Atora suet
100g Peas
Pinch of baking powder
sea salt and freshly ground black pepper to season
Cold water (approx 5 tbsp)

Method

Dip the cubed beef in the seasoned flour. Heat the oil and butter in a heavy casserole pan over a high heat. As soon as the butter and oil are heated and the pan is hot add the meat in stages and brown on all sides, remove the meat from the pan and set aside. Add the onions to the pan with the carrots and mushrooms and brown them lightly in the fat used to brown the meat. Add the garlic, thyme, bay leaf, Worcestershire sauce, tomato puree, sugar and the meat combine well and cook for a further 1 minute. Then add the red wine, stock, chopped parsley and season with salt and black pepper. Stir well. Bring to the boil stirring constantly. Pre-heat the oven to 160°C / gas mark 3 cover and cook for approx 2 - 2½ hours or until the meat is tender. Meanwhile make the dumplings. Mix the flour, suet, peas, horseradish, salt, black pepper and baking powder together and gradually add enough water to form a firm but pliable dough. Divide the dough into 8 equally sized pieces and gently shape into balls with floured hands.
Take the casserole out of the oven. If the sauce is too thick add a little more red wine or stock. Discard the bay leaf and the thyme and allow to stand for a few minutes. Skim off the excess fat. Check the seasoning and add more sea salt and black pepper if required. Turn the oven up to 180°C place the dumplings on top of the casserole, cover with a tight lid and cook for 20 mins.

Serve with local potatoes, mashed and some pan-fried seasonal cabbage.

Serves 4-6