This is one of my favourite times of year, the nights may be drawing in and the summer sun is a fading memory but that means it’s time to start cooking stew and dumplings. The sort that gives you that warming feeling, starting deep in your belly and radiating right out to your fingers and toes. Mmmm!
Ho yeah this is Gluten Free too!
- 600g chuck steak, cut into 4-5cm pieces, leave all the fat on
- 4tbsp vegetable oil
- 2 heaped tbsps tomato puree
- 1 gluten free beef stock cube, crumbled
- about 600ml boiling water
- 2tsp fresh thyme, chopped
- 2tsp sugar
- 1 small onion, chopped
- 1 large carrot, peeled and roughly cubed
- freshly ground black pepper
- For the Dumplings
- 100g gluten free flour mix see below
- 1tsp baking powder
- 50g gluten free suet
- 4 tbsp chopped fresh parsley
- 2 tbsp gluten free horseradish sauce
- 75 - 100ml cold water
- Preheat the oven to 160°C/gas mark 3.
- Use kitchen paper to pat the meat dry and then heat the 4tbsp of oil in a deep casserole dish or ovenproof pan.
- Next add half the meat and cook until nicely browned all over.
- Remove and repeat the process so that all the diced chuck steak is browned on the outside. Return the meat to the pan; add the tomato puree, stock cube, water, thyme and sugar.
- Stir in the onion and carrot, mix all together, season well with pepper and bring to a gentle simmer.
- Cover with a tight fitting lid and place the dish in the pre heated oven to cook for 1½ hours, nice and gently, or until the meat breaks apart with a little pressure, do not overcook.
- For the dumplings, mix the dry ingredients together and then add the horseradish and enough water to make firm dough, mixing until smooth. Flour your hands and divide the dough into eight pieces. Roll each piece into a ball.
- After the casserole has braised for one and half hours, add the dumplings to the top of the stew and return, uncovered to the oven, for about 25-30 minutes.
- Serve with mashed potatoes and mashed swede with plenty of black pepper and butter.