Traditional Winter Welsh Beef Stew with Herbs & Horseradish and Parsley Dumplings


  1. Preheat oven to gas mark 4, 180°C, 350°F.
  2. Heat oil in a large ovenproof pan or casserole pot. Add the beef cubes and brown on all sides.
  3. Add the shallots and garlic and continue to cook for 1-2 mins. Add all remaining ingredients and bring to the boil, cover with lid or foil. Cook in preheated oven for 1½ hours.
  4. In a bowl mix together the flour, suet and parsley. Add the horseradish sauce and a few spoonfuls of cold water and mix together with a spoon. Using your hands press the mixture together to form a ball. Break off small pieces of the pastry and roll in your hands to form a small ball / dumpling (the mixture should make about 10-12 small dumplings).
  5. Remove stew after 1½ hours, remove lid and drop the dumplings into the stew. Return to the oven for a further 30 mins until the dumplings are fluffy but golden.
  6. Serve in bowls with dumplings and extra steamed seasonal green vegetables.

Recipe Information

Serves 6
Calories 299 kcals
Cooking Time


  • 450g (1 lb) Lean Welsh beef braising cubes
  • 1tbsp Oil
  • 6 Shallots, peeled and halved
  • 2 Cloves garlic, squashed
  • 1 Leek, roughly sliced
  • 2 Celery sticks, cut into chunks
  • 2 Carrots, peeled and cut into chunks
  • 2 Turnips, peeled and cut into chunks
  • Sprigs of fresh parsley, sage, rosemary and thyme
  • 300ml (½ pt) Beef stock
  • 300ml (½ pt) Ale
  • 100g (4oz) Self-raising flour
  • 50g (2oz) Suet
  • 3tbsp Fresh parsley, chopped
  • 2tbsp Horseradish sauce
  • Cold water to mix

Nutrition Information

  • Calories 299 kcal
  • Energy 1253kj
  • Fat 14.6 g
  • Saturates 6.4 g
  • Salt 0.91g
  • Iron 2.28mg
  • 5-a-day