Beef & Ale Stew with Horseradish Spiral Dumplings | Lakeland Inspiration

Ingredients

• 2–3 tbsp, oil
• 1kg (2lb 3oz), braising beef, diced (see tip)
• 250g (9oz), small shallots, peeled and halved
• 2, carrots, peeled and thinly sliced
• 200g (7oz), button mushrooms
• 50g (2oz), plain flour
• 500ml (18fl oz), ale
• 150ml (5fl oz), beef stock
• 2–3 tbsp, onion marmalade or caramelised onion chutney
• 1–2 tbsp, Worcestershire sauce
• a dash of, gravy browning (optional)
• 3, bay leaves
• A portion, salt and freshly ground black pepper, to taste
• 175g (6oz), self-raising flour, plus extra for dusting
• 75g (3oz), shredded suet (beef or vegetable)
• 3–4 tbsp, hot horseradish sauce
• 2 tbsp, parsley, chopped