Now you may be thinking what a strange choice of picture to go with this recipe, well what can I say, apart from I don’t have a photo of this dish and there is a reason behind my choice, that does I hope make a little sense, once explained.

 
So far on this Blog I have introduced you to the people I love most in the World, my Hubby, my Children and I have introduced you to some of my closest friends, including my artisan, so felt that I would introduce you to the place that I call home, the place we all come together and one of my favourite places to be in the whole World, as I love this house so much.
 
This is the sort of house, that no matter what time of the year makes you feel at home, its a comforting home, one that embraces you and makes you feel safe and protected and I hope that everyone that comes here feels at home and welcome.
 
So onto the recipe, this is one of my all time favourites, I have lost count the times that I have made this for special occasions, for family, for friends. I must admit that whilst building up my confidence as a domestic goddess I did pull this old classic out of the bag on many occasion as I know it always impresses and it always works.
 
Buon appetito.
 
Takes 3 hr 15 min
 
1 tablespoon olive oil
700g stewing beef, cut into chunks
1 onion, chopped
2 garlic cloves, crushed
70g pancetta cubes or chopped streaky bacon
2 tablespoons plain flour
1 tablespoon tomato puree
4 tablespoons Marsala wine
600ml red wine
800ml beef stock
2 sprigs fresh thyme, plus extra for garnishing
Pinch of grated nutmeg
250g baby carrots
 
For the dumplings :
225g self-raising flour
125g butter
3 tablespoons not horseradish
2 to 3 tablespoons water
salt & freshly ground black pepper
 
Preheat the oven to 160c, 325f, Gas 3.
 
Heat the oil in a casserole dish and brown the beef for about 4 minutes in two batches. remove with a slotted spoon and set aside. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and pancetta or bacon and cook for 1 minute.
 
Return the beef to the dish. Add the flour and tomato puree and cook for 1 minute, stirring continuously. Add the rest of the stew ingredients and scrape the bottom of the dish to loosen any sediment. Simmer while you make the dumplings.
 
In a food processor, blend the flour and the butter until the mixture resembles breadcrumbs. Add the horseradish, water and seasoning and blend to a soft dough. Shape into 12 balls and place on top of the stew. Cover and cook in the oven for 2 1/2 hours until the meat is tender and the dumplings are puffed up. Serve garnished with thyme sprigs.
 
For Rosie’s birthday I of course served it with dauphinoise, but is just as delicious served with mash potato.