This meal is just the thing for a cold and rainy day. It looks like a lot but when it comes down to it, it’s about ten minutes prep time and the rest it spends sat in the oven. It’s a nice alternative to a Sunday roast and is perfect comfort food.
- 500g stewing steak
- Shallots or a large onion roughly chopped
- 2 or 3 carrots, peeled and sliced
- 2 garlic cloves, peeled
- 1 turnip or a bit of swede, peeled and cubed
- 4 sausages – any type. I tend to use a traditional pork or cumberland style
- 500ml ale
- 1 beef stock cube
- Mushrooms – white or chestnut closed cup
- Bouquet garni or bay leaf
- Plain flour
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Preheat oven to 170 degrees C
- Heat butter and oil in a heavy bottomed (I love that phrase) casserole dish
- Brown the steak on all sides and remove to bowl using slotted spoon
- Place shallots/onions and garlic cloves in the casserole dish and fry briefly. Add a little more oil if the pan feels too dry
- Return the beef to the dish and sprinkle over a heaped teaspoon or two of flour. Stir in and allow to cook in for a minute or so.
- Add the ale (I used London Pride) and bring to the boil to allow the sauce to thicken a bit
- Add the carrots, swede, stock cube and bouquet garni/bay leaf
- Chop the sausages into thirds or quarters and add to pot. I don’t bother frying the sausage pieces first as they tend to expel all their filling into the gravy.
- Season well. (Remember not to oversalt as you’ve already got the stock cube in there)
- Put on the lid, or transfer to a dish with a lid and put in the oven for 2-3 hours until the beef is meltingly tender. Add the mushrooms about an hour into the cooking time.
- I like to serve it up on jacket potatoes with greens on the side, you may prefer mash…