Try this one Lesley. Not cooked it myself but it sounds lovely.
Burgundy Beef Stew with Horseradish Dumplings
Ingredients:
800g (1.5lb) braising beef in cubed (fat removed)
2 tablespoon olive oil
1 large onion (must be chopped)
2-3 cloves of garlic (chopped)
2 tablespoons of plain flour
300ml (1/2 pint) Burgundy red wine
300ml (1/2 pint) beef stock
1 tablespoon smashed tomato
2 bay leaves
150g (5oz) carrots (choose the young) bisect lengthways if it’s too large
250g (8 oz) leeks, trimmed, cleaned and finely sliced
Salt and pepper
Horseradish dumplings
150g (5oz) self raising flour
75g (3oz) shredded suet
2 teaspoon horsradish (creamed)
3 teaspoon chopped chives
7 tablespoon water
salt, pepper
Steps:
Preheat slow cooking device and refer to manufacturer’s instructions if necessary. Heat oil in frying pan. Place beef and a couple cubes of time until pieces have been added to the pan. Cook on high heat until starting to brown. Add onion and fry stirring, cook for 5 minutes.
Mix in garlic and flour. Mix in wine and stock plus tomato puree and bay leaves. Season with salt and pepper. Bring mixture to a boil then place in slow cooking pot. Place lid on top. Cook on low heat for 7-9 hours.
Stir stew then add carrots. Cook high heat for 30-45 minutes.
While mixture is cooking, make dumplings. Mix flour, suet, horseradish, chives plus salt and pepper in a bowl. Mix in water to make dough soft, but not sticky. Make 8 balls with floured hands.
Mix leeks into stew and add dumplings. Replace lid for additional 30-45 minutes. Dumplings should light and fluffy. Place stew in shallow bowls then serve.
If life is what you make it, I must have been in a strange mood when I made mine
