Hearty Beef Stew with Suet Dumplings & Horseradish Mash

Heat the oven to 160°C fan. Pat the beef dry and season with salt and pepper. Heat the oil in a large ovenproof casserole and brown the beef in batches, turning until well coloured. Transfer to a plate.

Add the chorizo to the casserole and cook for 2 minutes until it releases its oil. Add the onion, carrots, parsnips and garlic, then cook for 5–6 minutes until the onion starts to soften.

Stir in the plain flour and cook for 1 minute. Pour in the red wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.

Return the beef and any juices to the casserole. Add the stock and rosemary, bring to a gentle simmer, then cover and cook in the oven for 2 hours, or until the beef is tender.

For the dumplings, mix the self-raising flour, suet and a pinch of salt. Add enough cold water to make a soft, slightly sticky dough, then divide into 8 pieces and roll lightly into balls.

Remove the rosemary. Arrange the dumplings on the surface of the stew, cover and return to the oven for 20 minutes. Uncover and cook for a further 10–15 minutes, until puffed and cooked through.

Meanwhile, boil the potatoes in salted water until tender. Drain and leave them to steam dry for 2 minutes, then mash with the butter, cream and horseradish. Season to taste and serve with the stew and dumplings.