A hearty plate of succulent beef stew and fiery horseradish dumplings – with no nasties. It's just the thing on a winter's night
A warming stew is just the ticket on a cold winter's night, but if you can't have gluten then prepared stews aren't an option, because they often have wheat flour among the ingredients. This gluten-free version has also been created for the benefit of sufferers of one of the least-known allergies: to celery. Finding dried stock made without celery can be very difficult and fresh beef stocks are somewhat expensive. If you don't have the time or inclination to make your own, this stew is designed without.
Serves 4
For the stew
*2 large carrots*
*2 medium parsnips*
*1 small turnip*
*1 medium onion*
*500g stewing steak*
*25g cornflour*
*Salt and black pepper*
*700ml boiling water*
*2 bay leaves*
*Olive oil*
For the dumplings
*30g pure white vegetable fat, grated*
*100g gluten-free self-raising flour*
*1 tbsp chopped fresh chives*
*1 tbsp grated horseradish or wasabi*
*3 tbsp water*
*¼ tsp salt*
*1* Peel the carrots, parsnips and turnip, then cut into small pieces. Peel and slice the onion. Trim the beef and cut into 2cm cubes. Place in a bowl with the cornflour, a couple of pinches of salt and a few twists of pepper. Toss the meat to coat it in the flour.
*2* Add 2 tbsp olive oil to a stock pot over a medium heat and, when it gets hot, add the meat. Fry for a couple of minutes. Remove the beef and set aside. Turn the heat down and add 2 tbsp oil. Fry the onion until soft, then add the other veg. Put the lid on. Let the veg sweat for 3 minutes while you boil the kettle. Pour in the water, add the bay leaves and stir. Simmer for an hour with the lid on; then simmerfor a further hour without it.
*3* Make the dumplings by grating the fat into a bowl and mixing with all the other ingredients. Knead into a smooth dough and roll into eight balls. Turn the heat up until the stew is bubbling and drop in the dumplings. Put the lid on and cook for 20 minutes. Serve.
*What to watch out for*
Suet is usually used for dumplings, but unless it is fresh it is likely to have wheat flour as an additive. Pure vegetable fat can be found in the chiller cabinet (though you might have to freeze it before grating).Grated horseradish can be found in supermarkets near the horseradish sauce (which is not suitable as it usually contains dairy or egg). Reported by guardian.co.uk 15 hours ago.
A warming stew is just the ticket on a cold winter's night, but if you can't have gluten then prepared stews aren't an option, because they often have wheat flour among the ingredients. This gluten-free version has also been created for the benefit of sufferers of one of the least-known allergies: to celery. Finding dried stock made without celery can be very difficult and fresh beef stocks are somewhat expensive. If you don't have the time or inclination to make your own, this stew is designed without.
Serves 4
For the stew
*2 large carrots*
*2 medium parsnips*
*1 small turnip*
*1 medium onion*
*500g stewing steak*
*25g cornflour*
*Salt and black pepper*
*700ml boiling water*
*2 bay leaves*
*Olive oil*
For the dumplings
*30g pure white vegetable fat, grated*
*100g gluten-free self-raising flour*
*1 tbsp chopped fresh chives*
*1 tbsp grated horseradish or wasabi*
*3 tbsp water*
*¼ tsp salt*
*1* Peel the carrots, parsnips and turnip, then cut into small pieces. Peel and slice the onion. Trim the beef and cut into 2cm cubes. Place in a bowl with the cornflour, a couple of pinches of salt and a few twists of pepper. Toss the meat to coat it in the flour.
*2* Add 2 tbsp olive oil to a stock pot over a medium heat and, when it gets hot, add the meat. Fry for a couple of minutes. Remove the beef and set aside. Turn the heat down and add 2 tbsp oil. Fry the onion until soft, then add the other veg. Put the lid on. Let the veg sweat for 3 minutes while you boil the kettle. Pour in the water, add the bay leaves and stir. Simmer for an hour with the lid on; then simmerfor a further hour without it.
*3* Make the dumplings by grating the fat into a bowl and mixing with all the other ingredients. Knead into a smooth dough and roll into eight balls. Turn the heat up until the stew is bubbling and drop in the dumplings. Put the lid on and cook for 20 minutes. Serve.
*What to watch out for*
Suet is usually used for dumplings, but unless it is fresh it is likely to have wheat flour as an additive. Pure vegetable fat can be found in the chiller cabinet (though you might have to freeze it before grating).Grated horseradish can be found in supermarkets near the horseradish sauce (which is not suitable as it usually contains dairy or egg). Reported by guardian.co.uk 15 hours ago.