Serves 6
1kg shoulder beef, cut into thin slices
1 tbsp olive or rapeseed oil
1 onion, chopped
2 leeks, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
250ml well-reduced beef stock
125ml stout
Salt and black pepper
50g butter
75g streaky bacon, diced
100g mushrooms, sliced
50g pearl onions, peeled
25g flour
- Heat the oil in a large pan, brown the meat well. Remove to a pot.
- Next sauté half an onion, leeks, carrots and celery.
- Add to the meat along with the garlic. Pour in the stock and stout, season. Simmer gently for approximately 1½ hours.
- Remove the meat from the pot. Strain the liquid. Discard the vegetables.
- Place the meat back in a clean pot, plus the liquid.
- Sauté the bacon, mushrooms and remaining onion in 25g of butter. Add to the pot. Reheat the lot.
- Blend the flour with remaining butter. Stir it into the sauce, stirring well. Taste for seasoning. Serve on a bed of colcannon.
Per serving: 843kcals, 72.6g fat (32.5g saturated), 13.9g carbs, 3.7g sugars, 31.4g
protein, 2.1g fibre, 0.618g sodium