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Braised Beef With Pea And Horseradish Dumplings
1 hour Serves 4

Nutritional Information

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

3 tbsp olive oil

50g butter

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

Sprig thyme

1 bay leaf

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 black pepper

 

Dumplings:

100g self raising flour

50g Atora suet

100g Peas

1 level tbsp Horseradish

Pinch of baking powder

Sea salt and black pepper

Cold water (approx 5 tbs)

Method

Pre-heat the oven to 160°C / gas mark 3.

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. 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

Cooking tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).