Mary Berry Stew And Dumplings Food

MARY BERRY'S BEEF STEW

Steps:

• Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
• Preheat the oven to 160C/140C Fan/Gas 3.
• Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
• Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
• Stir in the horseradish cream, sprinkle with parsley and serve at once.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.