Beef and Chestnut Stew with Horseradish Dumplings - Thursday October 25th 2012

I think this is perhaps the winteriest stew you could imagine!

I cleaned out the freezer, so this was all the bits of beef and ox kidney that had been in there long enough, with plenty of root vegetables, some good beef stock (made with Essential Cuisine beef stock powder, I am getting VERY fond of these stocks) and plenty of thyme. Pressure cooked again, just 20 minutes was enough to make lovely tender beef. Chestnuts added to warm through and then dumplings.. mmmmmm...these are the fluffiest lightest dumplings you can imagine... mmmmmmmm

And if you are very nice to me I'll get A Greedy Piglet to tell you how I made them...