3 Tbsp vegetable oil
1 kg gravy beef, diced
2 sticks celery, roughly chopped
2 brown onions, finely diced
2 medium carrots, peeled, roughly chopped
4 cloves garlic, crushed
2 fresh bay leaves
2 Tbsp tomato paste
2 Tbsp plain flour
750 ml dark ale
500 ml beef stock
Sea-salt flakes and freshly ground black pepper, to season
1½ cups self-raising flour
2 Tbsp extra virgin olive oil
1 egg, lightly beaten
2 tsp minced horseradish
¾ cup milk
1 bunch flat-leaf parsley, leaves picked, finely chopped
- Heat 1 Tbsp of the oil in a large heavy-based saucepan over a high heat. Add ½ of the beef and cook, turning, for 5 minutes or until browned all over. Transfer to a plate. Repeat with 1 Tbsp of the remaining oil and remaining beef. Transfer to a plate.
- In same pan, heat remaining oil and add vegetables, garlic and bay leaves. Cook, stirring occasionally, for 5 minutes or until softened.
- Stir in tomato paste and flour. When mixture begins to stick to base of pan, pour in ale. Bring to a boil, reduce heat to low, then return beef to pan. Add stock and season. Cover and cook for 2 hours or until meat is just tender.
- Meanwhile, to make the horseradish dumplings, put self-raising flour in a large bowl. Make a well in centre and add olive oil, egg, horseradish, milk and parsley. Season generously with salt and mix to form a paste. Use your hands to roll into 12 balls.
- Remove lid and arrange dumplings on top of stew. Cover with lid and cook for a further 30 minutes or until beef is tender and dumplings are cooked and fluffy. Serve.