SERVES 6 – By Chris Littley
5 rashers bacon or 150g pancetta
1.25kg braising steak, trimmed and
cut into chunky pieces
1 tbsp sunflower oil
2 medium onions, chopped
3 garlic cloves, chopped
300ml red wine
2 tbsps tomato purée
1 beef stock cube
2 bay leaves
3 sprigs thyme
250g button mushrooms, halved
Salt and pepper
75g self raising flour
50g white breadcrumbs
4 tbsps flat leaf parsley, chopped
4 tbsps chives, chopped
1 tbsp Horseradish sauce
1 Heat oven to 170ºC/Fan 150ºC/Gas Mark 3 ½.
2 Season the steak well.
3 Cut bacon/pancetta into 2 cm pieces.
4 Heat oil in a large casserole dish and fry beef and bacon over a medium heat until
lightly browned on all sides.
5 Add onions and garlic and fry gently for 2 minutes.
6 Pour over in the water, wine and stir in the tomato purée.
7 Crumble in the stock cube, add the herbs and bring to a simmer.
8 Place lid on and cook in the oven for 1 ½ hours and stir occasionally.
9 Whilst the beef is in the oven peel shallots and prepare mushrooms.
10 Take the beef out of the oven after cooking time and add onions and mushrooms and
return to oven for 45 mins (after 15 mins add the dumplings)
11 To make the dumplings place flour, seasoning, breadcrumbs, suet and herbs in a bowl.
12 Whisk the egg with the horseradish and 1-2 tbsps water.
13 Add to the flour mixture and mix to form a soft dough.
14 Shape into 10 – 12 walnut-sized balls and add to the beef for the last 30 mins of cooking
time until light and fluffy.
15 Once cooked you could pop the casserole under the grill to brown the dumplings if
16 Enjoy with mashed potatoes and greens.