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Beef in Beer with Horseradish Dumplings.
(Slow Cooker Recipe)

Ingredients:

Beef in Beer:

500g of diced beef
3 Carrots, sliced
1 Onion, sliced
1 clove of Garlic, crushed
2 handfuls of diced mushrooms (or Button Mushrooms left whole)
1 teaspoon of Marmite
1 can of Guinness or other Real Ale.
Gravy Granules

Horseradish Dumplings:

Suet
Flour
Salt
Cream of horseradish sauce

Method:

Beef in Beer:

Place all the ingredients except the gravy granules into the slow cooker, stir them together, put the slow cooker on low, put the lid on and enjoy your day! As you start to make the dumplings, check the beef for the thickness of the sauce, add gravy granules as required.

Horseradish Dumplings.

Stir together in a bowl the suet, flour, (I use about half and half) and a teaspoon of salt. Stir in the horseradish sauce; I love the flavour of horseradish so would use a very generous teaspoonful. Add cold water very slowly to the mix, a little at a time, stirring it together until the mixture is bound. Divide the mixture into small balls, and place on top of the cooking beef. Put the lid back onto the slow cooker and cook until the dumplings are like white fluffy clouds.

Serve with creamy mashed potato and green vegetables.

Ingredients:

Cooking oil
2 large Potatoes
1 Onion
2-3 pints of Chicken Stock
1 Bag of Watercress
Salt and Pepper
1 small tub of double cream
Goat’s cheese

Method

Peel and cut the potatoes as if you were making mash, peel and chop the onion into large chunks. Heat the oil in a roomy saucepan and gently fry the potato and onion until the onion becomes translucent.

Add the Chicken stock and some salt and pepper to taste to the saucepan, making sure that the potato and onion is generously covered. Bring to the boil and simmer until the potato is soft, about twenty minutes.

Take the saucepan off the heat and stir in the watercress leaving it to wilt into the hot liquid.

Blend the soup until smooth, (I use a hand blender and don’t worry too much if I find the occasional lump of potato in my soup!)

(If making the soup in advance allow to cool and it will keep for a couple of days in the fridge or will freeze, I find empty plastic four pint milk cartons just about the correct size for storing the soup.) When you are ready to serve the soup, reheat it to just about to boil, stir in the pot of cream and check the seasoning.

Serve into warmed soup bowls and scatter some goat’s cheese over the soup.

Serve with warm crusty rolls and butter.