isithalal.food · Recipes
Beef stew with horseradish dumplings, Halal
John Torode's slow-cooked beef and shallot stew under horseradish dumplings, made with Halal beef, oil instead of dripping or lard, Halal stock and Halal or vegetable suet.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Why Halal checks matter here
The beef is browned in dripping, lard or oil, and the dumplings use beef suet; lard is pork fat, dripping and suet are Halal only from Halal-slaughtered cattle, and the beef and stock need Halal sources too.
Halal-critical ingredients
- Dripping or lard: The source browns the beef in dripping, lard or oil. Lard is pork fat and Haram; dripping is beef fat, Halal only from Halal-slaughtered cattle. Use oil, which the source allows, as here. See Lard and Beef tallow.
- Beef suet: The Atora and Aldi beef suet pack records show no Halal mark. Buy beef suet from a Halal butcher, or use vegetable suet. See Suet.
- Beef and beef stock: Beef is Halal only from an animal slaughtered the Halal way, and UK beef stock cubes such as OXO contain beef fat that is not certified Halal. Buy the beef from a Halal butcher and use a Halal-certified or vegan vegetable stock. See Beef and Stock cubes.
Ingredients
Stew
- 2 kg Halal beef shin, neck or stewing steak, in large chunks
- 100 g plain flour
- 25 g oil (the source's alternative to dripping or lard)
- 500 g shallots
- 1 litre Halal beef stock or vegetable stock
Horseradish dumplings
- 140 g suet: beef suet from a Halal butcher, or vegetable suet
- 50 g fresh horseradish, grated
- 350 g self-raising flour
- 175 ml cold water
Method
- Flour the beef. Heat the oven to 140°C (120°C fan, gas 1). Trim any excess fat off the Halal beef and shake it in a large bag with the flour and some seasoning until every piece is coated.
- Brown and braise. Heat the oil in a very large ovenproof casserole, add the beef and shallots and cook for 10 minutes, stirring, until starting to brown. Pour in the stock, scraping the bottom of the pan, cover and cook in the oven for 2 hours 30 minutes, until the meat is tender and falling apart.
- Make the dumplings. Just before the beef is ready, mix the suet, horseradish and self-raising flour with the cold water to a heavy dough and roll into balls about the size of golf balls.
- Bake the dumplings. Put the dumplings on the stew, leave the lid off and return to the oven at 200°C (180°C fan, gas 6) for 15 to 25 minutes until puffed up, golden and cooked through.
Allergens
gluten (flour)
How this recipe was researched
Method adapted from BBC Good Food's 'Beef stew with horseradish dumplings' by John Torode (serves 8: 2 kg beef shin, neck or stewing steak in large chunks, trimmed and shaken in a bag with 100 g plain flour and seasoning; browned with 500 g shallots for 10 minutes in 25 g dripping, lard or oil in a very large ovenproof casserole; 1 litre beef stock stirred in, covered and cooked 2 hours 30 minutes at 140°C (120°C fan, gas 1); dumplings of 140 g suet, 50 g fresh grated horseradish and 350 g self-raising flour mixed with 175 ml cold water into golf-ball sizes, added uncovered and baked 15 to 25 minutes at 200°C (180°C fan, gas 6)). We chose the source's oil option, and specified Halal beef, Halal or vegetable stock, and Halal-sourced beef suet or vegetable suet. Timings follow the published technique rather than a kitchen test.
Photograph from our ingredient library: an Irish stew, not the finished dish.