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
1 bay leaf
Salt and black pepper
75g streaky bacon, diced
100g mushrooms, sliced
- Heat the oil in a large pan and brown the meat well. Remove to a pot.
- Sauté half the onion with the leeks, carrots and celery.
- Add to the meat along with the garlic. Pour in the stock and stout, add the bay leaf and season with salt and black pepper. Simmer gently for approximately 1½ hours.
- Remove the meat from the pot. Strain the liquid. Discard the vegetables and bay leaf.
- Place the meat back in a clean pot, with the liquid.
- Sauté the bacon, mushrooms and remaining onion in half of the butter. Add to the pot and reheat the lot.
- Blend the flour with remaining butter. Stir it into the sauce. Taste for seasoning and serve on a bed of colcannon.
Per Serving 248kcals, 16.3g fat (7g saturated), 14.1g carbs, 3.7g sugars, 10.8g protein, 2.1g fibre, 0.543g sodium
TOP TIP Make your own colcannon for a full homemade comfort food special
Recipe courtesy of Danielle Conaty