1kg braising beef cut into 2cm cubes
seasoned flour for frying beef
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
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
100g self raising flour
50g Atora suet
1 level tbsp Horseradish
Pinch of baking powder
Sea salt and black pepper
Cold water (approx 5 tbs)
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.
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)