Beef in Dark Ale with Horseradish Dumplings

For a printable version of this recipe, click here.

Casserole serves 6

Ingredients

Beef Mixture

  • Seasoned flour

  • 2 pounds of lean stewing beef, cubed

  • 3 tablespoons of vegetable oil

  • 3 large onions. peeled and coarsely chopped

  • 2 teaspoons of sugar

  • 1 teaspoon of dry English mustard

  • 1 tablespoon of concentrated tomato puree

  • 1 Bay leaf

  • 1 strip of orange rind about 1 inch x 3 inches

  • 1 teaspoon of thyme (half this amount if it is dried thyme)

  • Salt and pepper

  • 1 pint of dark ale such as Guinness or your brew of choice

  • 1 pound of carrots, peeled and cut into sticks

Horseradish Dumplings

  • 2 ounces of fresh brown bread crumbs

  • 2 oz plain flour

  • 2 ounces of shredded suet

  • 1 teaspoon of baking powder

  • Salt and pepper

  • 1 egg, beaten

  • Horseradish sauce or relish (bottled)

Method

  1. Placed seasoned flour in a large plastic bag and add meat. Shake bag until cubes are covered with flour. Remove and shake off excess flour.

  2. Heat 2 TBSP of oil in a heavy saucepan. Fry meat in batches in hot oil until sealed and browned on all sides. Remove with a slotted spoon and set aside.

  3. Add remaining spoonful of oil to pan and fry onions until well browned.

  4. Add sugar, mustard, tomato puree, bay leaf, orange rind, thyme, salt, and pepper to taste and dark ale. Bring to a boil, stirring well. Return meat to pan.

  5. If liquid does not quite cover meat, top up with water. Cover and simmer over a low heat, or in a low oven, for 2 to 2 1/2 hours or until meat is tender.

  6. About 30 minutes before serving, prepare dumplings.

  7. Mix dry ingredients and season. Bind with egg to make a firm dough.

  8. Roll into sausage shape on a floured work surface and divide into 6 equal portions. With floured hands roll each portion into a ball. Poke a hole into side of each ball. Into the hole put a little horseradish sauce or relish. Close hole and seal well.

  9. About 20 minutes before serving, cook the dumplings in gentle simmering salt water or stock.

  10. Steam carrots until tender but still crisp. Stir carrots into beef mixture.

  11. To serve, spoon portions onto 6 hot plates. Top each serving with a dumpling.

Recipe by member Terry Rigdon,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter