Hearty Beef and Red Wine Stew with Horseradish Dill Dumplings

When the weather turns chilly, nothing beats a warm, comforting meal that fills the kitchen with rich aromas and satisfies the soul. This beef and red wine stew with horseradish dill dumplings is exactly that kind of dish. It’s a hearty, rib-sticking stew that combines tender beef shin, robust red wine, and a whole head of garlic cooked slowly to bring out deep, mellow flavours. The addition of horseradish and dill in the dumplings adds a fresh, slightly spicy twist that lifts the dish and makes it truly special.

This recipe is perfect for anyone who loves slow-cooked meals with layers of flavour and a touch of rustic charm. Whether you’re cooking for family, friends, or just treating yourself, this stew promises a satisfying experience from the first spoonful to the last.

Beef and Red Wine Stew with Horseradish Dill - The Recipe Dumplings

Ingredients

• 600g beef shin, cut into chunks

• Olive oil for browning

• 2 tablespoons plain flour

• 1 onion, sliced into petals

• 1 whole head of garlic, top sliced off to expose cloves

• 6 carrots, cut into large chunks

• 1 tablespoon tomato puree

• Half a bottle of red wine (about 375ml)

• 350ml beef stock

  
  

For the dumplings:

• 175g self-raising flour, plus extra for dusting

• 75g suet, shredded

• 3-4 tbsp horseradish sauce

• A handful of fresh dill, roughly chopped

  
  

Method:

Preparing the Beef and Vegetables

Preheat the oven to 160C/140C Fan

Pat the beef shin dry with paper towels. This helps the meat brown better. Heat a splash of olive oil in a heavy-bottomed pot over medium-high heat. Toss the beef chunks in plain flour and a good pinch of sea salt, shaking off any excess, then brown them in batches until all sides have a rich, golden crust. Browning adds flavour and texture that will deepen the stew’s taste.

Once the beef is browned, remove it from the pot and set aside. In the same pot, add the sliced onion and cook gently until soft and translucent. This step builds the stew’s base flavour.

Building the Stew’s Flavour

Add the carrot chunks and tomato puree to the pot, stirring to coat the vegetables. Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the base. These bits hold a lot of flavour and help thicken the stew naturally. Pour in the stock.

Return the browned beef to the pot, bring everything to a gentle simmer, then add the whole head of garlic, with the top sliced off to expose the cloves. Placing the whole head in the stew allows the garlic to cook slowly, softening the cloves so they can be squeezed out later, adding a mellow, sweet garlic flavour without overpowering the dish.

Put the lid on the pot and place in the oven to cook on low heat for about 2.5 to 3 hours. The slow cooking breaks down the tough connective tissue in the shin, turning the meat tender and juicy.

Making Horseradish Dill Dumplings

To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth.

Dust a sheet of non-stick baking paper with flour. Place the dough on it and roll it out to approximately 15x25cm/6x8in. Spread the horseradish cream over the dough and sprinkle with dill. Roll the dough from the long side to form a Swiss roll shape. Refrigerate for 45 minutes, then cut into eight pieces.

When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan. Remove the head of garlic and carefully squeeze the softened garlic out into the stew and stir them in. Now add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up.

Serving Suggestions

This stew is a meal on its own, but you can serve it with crusty bread to mop up the sauce or a simple green salad to add a fresh contrast. The combination of tender beef, sweet carrots, mellow garlic, and the spicy, herby dumplings makes every bite satisfying.