Ingredients

For the stew: 2 1/2 tbsp Coop olive oil 3 x 400g pack Coop British stewing beef 2 onions, chopped 4 Coop British carrots, peeled and chopped 1 tbsp tomato purée 400ml beef stock 3 tbsp Coop hot horseradish sauce For the dumplings: 1/2 swede, peeled and chopped 250g Maris Piper potatoes, peeled and cut into chunks 150g Coop self raising flour 50g Coop suet;

Method

1. Heat 1/2 tbsp of the oil in a non-stick pan over a high heat 2. Add 1 pack of beef and fry for 1-2 mins, until browned, then tip into the slow cooker 3. Repeat with the rest of the beef in 2 more batches, then add a little water to the pan to cook off any beef juices, and add those too 4. Heat the remaining oil and fry the onion and carrot for 5 mins 5. Stir in the tomato purée, stock and horseradish and bring to the boil 6. Pour into the slow cooker over the beef and cook on low for 7-9 hours 7. Meanwhile, cook the swede and potato in simmering water for 15-20 mins, until tender 8. Drain and mash well, then set aside to cool 9. Tip the flour and suet into a large bowl 10. Add the cooled potato and swede and mix thoroughly 11. If the mixture is stiff, add a splash of water 12. Roll the dumpling mixture into 16 balls and arrange on top of the stew 13. Turn the slow cooker up to high and cook for 1 hour 30 mins more, until the dumplings are cooked through