• 4servings
  • 205minutes
  • 500calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2tbsp olive oil

  2. 500g (1lb) trimmed, diced braising steak

  3. 1 large onion, cut into wedges, leaves separated

  4. 300g (10oz) Chantenay carrots, or ordinary carrots, cut into chunks

  5. 2 sticks celery, cut into chunks

  6. 500ml bottle light ale/stout

  7. Bay leaf and thyme sprigs

  8. Salt and ground black pepper 125g (4oz) self-raising flour

  9. 60g (2oz) light suet

  10. 1 rounded tbsp thyme or parsley leaves

  11. 1tbsp hot horseradish sauce

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 3 or 160°C. Heat 1tbsp of the oil in a large pan and brown meat, in 2 batches, if necessary. Transfer to a casserole dish.

  2. Add the rest of the oil to pan, then add the vegetables and cook for 5 mins.

  3. Pour in beer, bring to the boil and add 200ml (7fl oz) hot water, the bay leaf and thyme sprigs. Cover and cook in oven for 2½ hours until meat and veg are tender. Stir and add more liquid if it looks as though its drying out.


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