Braised Beef With Pea And Horseradish Dumplings

Method

Dip the cubed beef in the seasoned flour. Heat the oil and butter in a heavy casserole pan over a high heat. As soon as the butter and oil are heated and the pan is hot add the meat in stages and brown on all sides, remove the meat from the pan and set aside. Add the onions to the pan with the carrots and mushrooms and brown them lightly in the fat used to brown the meat. Add the garlic, thyme, bay leaf, Worcestershire sauce, tomato puree, sugar and the meat combine well and cook for a further 1 minute. Then add the red wine, stock, chopped parsley and season with salt and black pepper. Stir well. Bring to the boil stirring constantly. Pre-heat the oven to 160°C / gas mark 3 cover and cook for approx 2 - 2½ hours or until the meat is tender. Meanwhile make the dumplings. Mix the flour, suet, peas, horseradish, salt, black pepper and baking powder together and gradually add enough water to form a firm but pliable dough. Divide the dough into 8 equally sized pieces and gently shape into balls with floured hands.
Take the casserole out of the oven. If the sauce is too thick add a little more red wine or stock. Discard the bay leaf and the thyme and allow to stand for a few minutes. Skim off the excess fat. Check the seasoning and add more sea salt and black pepper if required. Turn the oven up to 180°C place the dumplings on top of the casserole, cover with a tight lid and cook for 20 mins.

Serve with local potatoes, mashed and some pan-fried seasonal cabbage.

Serves 4-6