Beef and ale stew with horseradish dumplings

Name: Beef and ale stew with horseradish dumplings
Ingredients: 2–3 tbsp light olive oil; 1kg/2lb 4oz braising beef, cut into cubes; 250g/9oz shallots or silverskin pickling onions, halved; 2 carrots, thinly sliced; 200g/7oz button mushrooms, left whole; 50g/1¾oz plain flour; 500ml/18fl oz ale; 150ml/5fl oz beef stock; 2–3 tbsp onion marmalade; 1–2 tbsp Worcestershire sauce; 3 bay leaves; gravy browning (optional); salt and freshly ground black pepper; 175g/6oz self-raising flour, plus extra for dusting; 75g/1¾oz suet, shredded; 3-4 tbsp hot horseradish sauce, from a jar; 2 tbsp chopped parsley