braising steak or shin, cut into chunks
- 55g/2oz seasoned
flour oil, for frying
- 2 rashers streaky
bacon, cut into strips
shallots, peeled but left whole
celery stick, chopped
carrots, cut into chunks
- 250ml/10fl oz
- 400ml/14fl oz water or
- 2 bay leaves
- 4-5 sprigs
- salt and freshly ground
Preheat the oven to 325F/150C/Gas 2.
Coat the steak in the seasoned flour, shake the surplus off. Heat a little oil in a frying pan and brown the meat on all sides. (You may need to do this in two or more batches.)
Remove the meat from the pan and set aside while you fry the bacon and vegetables until lightly browned.
Transfer the meat and vegetables to an ovenproof pot. Shake over any remaining flour. Add the bay leaves and sprigs of thyme.
Pour a little of the stock into the frying pan and de-glaze, scraping to remove any of the residue. Pour into the casserole and add the Irish stout and remaining stock – enough to cover the ingredients.
Cover and cook in the preheated oven for 2½-3 hours until the meat is meltingly tender.