Diced skirt of beef stew with fresh herb and horseradish dumplings

1 kg skirt of beef (diced to about 3cm)

100g self-raising flour

2 tbs light olive oil

2 tbs brandy

1 tbs tomato purée

2 Bay leaves

500g mixed casserole vegetables – carrot, celery, turnip, onion etc.

50g white breadcrumbs

50g shredded suet

1 egg

4 tbs fresh chives (chopped)

4 tbs flat-leaf parsley (chopped)

1 tbs hot horseradish sauce

500ml beef stock

Pre-heat oven to 170º C (150º C fan oven)

Season one heaped tablespoon of the flour, tip it into a bowl with the meat and completely coat.

In a large flameproof casserole heat the oil and brown the meat all over, a few pieces at a time.

Transfer the meat to a separate dish. Put all the vegetables in the casserole, adding half the stock.

Cook for about 5 minutes until soft then return the meat to the dish.

Add the remaining stock, brandy, tomato paste, bay leaves and seasoning and bring to the boil.

Cover and cook in the pre-heated oven for about 2 hours until the meat is tender. Stir occasionally.

Sift the remaining flour into a bowl, mixing in the breadcrumbs, suet, herbs and seasoning.

Whisk the egg with the horseradish sauce, adding one or two tablespoons of cold water.

Add this to the suet mixture, combining to form a soft dough. Do not over handle.

Shape this dough into about a half-a-dozen separate balls – or a greater number but smaller if you prefer.

Carefully place these on the surface of the stew, cover and put back in the oven for another 30 minutes.