Ingredients

• 2–3 tbsp light olive oil
• 1kg/2lb 4oz braising beef
• cut into cubes
• 250g/9oz shallots or silverskin pickling onions
• halved
• 2 carrots
• thinly sliced
• 200g/7oz button mushrooms
• left whole
• 50g/1¾oz plain flour
• 500ml/18fl oz ale
• 150ml/5fl oz beef stock
• 2–3 tbsp onion marmalade
• 1–2 tbsp Worcestershire sauce
• 3 bay leaves
• gravy browning (optional)
• salt and freshly ground black pepper
• 175g/6oz self-raising flour
• plus extra for dusting
• 75g/1¾oz suet
• shredded
• 3-4 tbsp hot horseradish sauce
• from a jar
• 2 tbsp chopped parsley

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over
• adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish
• then add the shallots
• carrots and mushrooms and fry for few minutes
• stirring.
• Meanwhile
• put the flour in a bowl
• whisk in a little ale to make a smooth paste
• then whisk in the rest of the ale.
• Return the beef to the casserole
• then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade
• Worcestershire sauce
• bay leaves and gravy browning (if using) and cook
• stirring
• for few minutes. Season with salt and pepper
• cover
• then bake for 2–2½ hours
• or until the meat is tender.
• To make the dumplings
• put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft
• sticky dough. Tip onto a floured work surface and gently knead until smooth.
• Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough
• from the long side
• to make a Swiss roll shape. Chill for 45 minutes
• then slice into eight pieces.
• When the beef is tender
• remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven
• without the lid
• for 25 minutes
• or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot.