Hairy Bikers Beef and Guiness stew with Horseradish Dumplings

Dumplings are one of those naughty but nice things that make a stew evening more comforting. This Hairy Bikers recipe gives the option of steaming the dumplings on the hob or crisping in the oven and I would always recommend the oven method. With a stew that has a similar consitancy throughout, a little crunch always livens it up.
2 tbsp plain flour
Freshly ground black pepper
1 kg stewing or braising steak, diced
2 tbsp dripping or vegetable oil
2 onions, thickly sliced
3 large carrots, cut into chunks, diagonally
3 sticks celery, cut into chunks
200g celeriac cut into chunks
A large sprig of thyme
2 bay leaves
500ml Guinness or stout

For the dumplings:
125g self raising flour
60g suet
1 tbsp hot horseradish sauce (or freshly grated horseradish)
Cold water to bind

1. Season the flour with black pepper and some salt, then toss the beef in it, dusting it off thoroughly.
2. Heat the dripping or oil in a large casserole and brown the steak thoroughly in batches. Remove with a slotted spoon, then add the onions, carrots, celery and celeriac. Saute on quite a high heat so the vegetables pick up some colour.
3. Return the beef to the casserole, then tuck in the herbs and pour over the Guinness or stout. Bring to the boil, then turn down the heat and simmer very gently, covered, for an hour a half.
4. To make the dumplings, mix together the flour and suet, and season with salt and pepper. Add the horseradish, then gradually add enough cold water, mixing in with a knife, until have a soft, but non sticky dough.
5. Form the dough into balls. Drop into the casserole and simmer for around 20-25 minutes until well risen and firm or place in the oven with the lid on for 10 minutes then remove until crisp.


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