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
1 bay leaf
Salt and black pepper
75g streaky bacon, diced
100g mushrooms, sliced
50g butter
25g flour

1. Heat the oil in a large pan and brown the meat well. Remove to a pot.
2. Sauté half the onion with the leeks, carrots and celery.
3. 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.
4. Remove the meat from the pot. Strain the liquid. Discard the vegetables and bay leaf.
5. Place the meat back in a clean pot, with the liquid.
6. Sauté the bacon, mushrooms and remaining onion in half of the butter. Add to the pot and reheat the lot.
7. 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