Beef stew with horseradish and thyme dumplings

Phil Vickery's slowing it down in the kitchen with a recipe for a special beef stew for the bank holiday weekend.

He says: The secret to any stew is slow cooking, the slower the better. Generally speaking the cheaper the cut of meat the longer it will take to cook, but you will end up with a far tastier dish than just a plain steak, so go on try it!

Serves: 4

Ingredients500g of 4cm cubed chuck steak4 tbsp vegetable oil1 tbsp plain flour½ tbsp tomato puree2 beef stock cubes, crumbled3 tbsp Worcester sauceRoughly 1 pint of boiling water2 tsp fresh chopped thyme2 tsp sugar2 small onions, chopped1 large carrot, peeled and roughly cubed3 cloves garlic, chopped finelySalt and freshly ground black pepper

For the dumplings:225g self raising flour115g beef or vegetable suet2 pinches salt1 medium egg4 tbsp chopped fresh parsley3 tbsp creamed hot horseradishA little cold water to bind

Method

• Preheat the oven to 160°C, Gas 3.

• Using kitchen paper, pat the meat dry, then heat 1 tbsp 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 1½ hours, nice and gently, remove the stew from the oven.

• After 1½ 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 to the 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.

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