- 500g 4cm cubed chuck steak
- 4 tbsp vegetable oil
- 1 tbsp plain flour
- 1/2 tbsp tomato puree
- 2 beef stock cubes, crumbled
- 3 tbsp Worcester sauce
- roughly 1 pint of boiling water
- 2 tsp fresh chopped thyme
- 2 tsp sugar
- 2 small onions, chopped
- 1 large carrot, peeled and roughly cubed
- 3 cloves garlic, chopped finely
- salt and freshly ground black pepper
- 225g self raising flour
- 115g beef or vegetable suet
- 2 pinches salt
- 1 medium egg
- 4 tbsp chopped fresh parsley
- 3 tbsp creamed hot horseradish
- a little cold water to bind
Preheat the oven to 160°C, Gas 3.
Using kitchen paper pat the meat dry then heat 1tbsp of oil in a deep casserole dish ovenproof pan.
Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the sauce a nice colour.
Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
Tip the onion mixture into the casserole dish with the beef and stir together.
Season well with salt and pepper and bring to a gentle simmer, cover with a tight fitting lid.
Place in the pre heated oven and cook for 1/2 hours, nice and gently, remove the stew from the oven.
After 1/2 hours make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.
Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.
Break off 8 small pieces and roll them into small balls.
Place them on top of the stew.
Return the pan oven uncovered and cook for a further 35-45 minutes, or until the dumplings are nicely browned and crunchy.
Serve with mashed potatoes and peas.