BEEF, ALE AND TURNIP CASSEROLE.
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Ingredients
900g/2lb lean boneless shin of beef, topside or braising steak, cut into 5cm/2inch cubes
60ml/4tbsp sunflower oil
25g/1oz plain flour
Salt and freshly milled black pepper
15ml/1tbsp English mustard powder
2 medium onions, peeled and roughly chopped
225g/8oz baby turnips, peeled and halved
225g/8oz button mushrooms, roughly chopped
300g/10oz baby carrots, scraped and left whole
600ml/1pint stout or ale
1 x 200g can chopped tomatoes
10ml/2tsp runny honey
1 bay leaf
Bubble and Squeak Cakes
50g/2oz butter
1 large onion, peeled and grated
900g/2lb cooked mashed potatoes
175g/6oz cooked spring greens or Savoy cabbage, finely shredded
30ml/2tbsp sunflower oil
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Method
Preheat the oven to Gas mark 3, 170°C, 325°F.
Heat the half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beef and toss in
the seasoned flour.
Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.
In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further
2-3 minutes and transfer to the casserole dish with the beef. Add the carrots.
Add the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 2-3 hours or
until the meat is tender.
6.Meanwhile, 15 minutes before the end of the cooking time for the stew prepare the bubble and squeak cakes; heat the butter in a pan. Add the
onion and cook for 5-7 minutes until soft, but not brown. Set aside to cool.
7.Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the onion and season. Mix thoroughly and shape into 6 firm rounds.
8.Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on absorbent kitchen paper and serve with
the stew.
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