Yum!
500g casserole beef
3 small onions, chopped into 8s
3 garlic cloves, chopped
300 ml passata
75 ml red wine
200 ml beef stock
good squirt of tomato ketchup (~ 2-3 tbsp)
worcester sauce (1tbsp)
olive oil
1 small celeriac, peeled and diced
1 small leek, chopped
3 celery sticks, chopped
12 button mushrooms
12 cherry tomatoes
2 bay leaves
6 juniper berries
chilli flakes (to taste)
salt and pepper
Fry the onion, garlic and beef in the olive oil until the beef is browned and the onions soft and translucent. Add the passata, ketchup, worcester sauce, wine, stock, celeriac, leek, celery, bay leaves, juniper berries, chilli flakes, salt and pepper. Cook on a medium hob for about 30 minutes, then add the mushrooms and tomatoes. Cook in moderate oven for a further 90 mins or so, covered for the first 45, then uncovered for the last 45 mins to allow the sauce to slightly thicken.
Dumplings:
50 g self-raising flour
25 g vegetable suet
1 tsp horseradish sauce
sufficient water to make into thick doughy paste; mould into small balls (makes 4)
Add the dumplings about 20 mins prior to the end of the cooking time of the stew.
