Burgundy Beef Stew
Serves 4
2 Tbsp olive oil
750g braising beef, trimmed of fat and cubed
1 onion, chopped
2-3 garlic cloves, chopped
2 Tbsp plain flour
300ml Burgundy Red Wine
300ml beef stock
1 Tbsp tomato puree
2 bay leaves
150g baby carrots
250g leeks, trimmed, cleaned and thinly sliced
salt and pepper
Horseradish Dumplings:
150g Self-Raising flour
75g shredded suet
2 tsp creamed horseradish
3 Tbsp chopped chives
5-7 Tbsp water
salt and pepper
1. Heat oil in frying pan, add the beef in batches fry to seal then add onion and fry, stirring for 5 minutes.
2. Stir in the garlic and flour then gradually mix i the wine and stock. Add the puree and bay leaves, season with salt and pepper. Bring to boil the transfer to slow cooker pot. Cover with lid and cook on low for 7-9 hours.
3. Stir the stew then add carrots and cook on high for 30-45 mins. Meanwhile, make the dumplings, mix in the flour, suet, horseradish, chives and salt and pepper in a bowl. Stir in enough water to make a soft but not sticky dough. With floured hands shape into 8 balls.
4. Stir the leeks into the stew then add the dumplings, replace the lid and cook for another 30-45 mins until the dumplings are light and fluffy. Remove bay leaves and serve.