Burns night beef stew
https://www.coop.co.uk/recipes/burns-night-beef-stew
This hearty, warming stew is a great choice for feeding a crowd if you’re celebrating on 25 January
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Feeds
8
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Ready in
11 hours
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- For the stew:
- 2 1/2 tbsp Co-op olive oil
- 3 x 400g pack Co-op British stewing beef
- 2 onions, chopped
- 4 Co-op British carrots, peeled and chopped
- 1 tbsp tomato purée
- 400ml beef stock
- 3 tbsp Co-op hot horseradish sauce
- For the dumplings:
- 1/2 swede, peeled and chopped
- 250g Maris Piper potatoes, peeled and cut into chunks
- 150g Co-op self raising flour
- 50g Co-op suet
Method
- Heat 1/2 tbsp of the oil in a nonstick pan over a high heat
- Add 1 pack of beef and fry for 1-2 mins, until browned, then tip into the slow cooker
- Repeat with the rest of the beef in 2 more batches, then add a little water to the pan to cook off any beef juices, and add those too
- Heat the remaining oil and fry the onion and carrot for 5 mins
- Stir in the tomato purée, stock and horseradish and bring to the boil
- Pour into the slow cooker over the beef and cook on low for 7-9 hours
- Meanwhile, cook the swede and potato in simmering water for 15-20 mins, until tender
- Drain and mash well, then set aside to cool
- Tip the flour and suet into a large bowl
- Add the cooled potato and swede and mix thoroughly
- If the mixture is stiff, add a splash of water
- Roll the dumpling mixture into 16 balls and arrange on top of the stew
- Turn the slow cooker up to high and cook for 1 hour 30 mins more, until the dumplings are cooked through
