Ingredients Jump to Instructions ↓

  1. 500g lean braising steak

  2. 2tbsp flour, seasoned with salt and pepper

  3. 2tbsp vegetable oil

  4. 15g butter

  5. 2 medium onions, thickly sliced

  6. 225g or 2 large carrots, thickly sliced

  7. 225g or 3 medium sized parsnips, thickly sliced or diced

  8. 750ml beef stock

  9. 1tbsp Worcestershire sauce

  10. 2 bay leaves

  11. 1/2tsp dried thyme

  12. 198g can sweetcorn

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170ºC/325ºF/gas 3. Cut the beef into 4cm (1½”) pieces, discarding any excess fat, and toss in the seasoned flour. (This is easy if you put the flour into a large plastic bag) Heat the oil in a large frying pan, add the meat and fry until lightly browned. Transfer the meat to an ovenproof casserole. Add the butter to the frying pan and add the onions and cook for 3-4 mins until beginning to soften, stir any remaining seasoned flour into the frying pan. Pour in the stock and add the Worcestershire sauce, bring to the boil then pour into the casserole. Add the carrots, parsnips and herbs then cover and place in the oven to cook for 2 hrs. Check the casserole and give it a stir, if the gravy looks too thick add a little extra water. Add the sweetcorn and return to the oven for another 15 mins by which time the meat should be tender. Season if needed. Serve with mashed potato.


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