Prep: Less than 30 mins
Cook: Over 2 hrs
Serves: 4 – 6
By James Martin
From Housecall
From Housecall
Ingredients
- 900g/2lb braising steak or shin, cut into chunks
- 55g/2oz seasoned flour
- oil, for frying
- 2 rashers streaky bacon, cut into strips
- 350g/12oz shallots, peeled but left whole
- 1 celery stick, chopped
- 225g/8oz carrots, cut into chunks
- 250ml/10fl oz Irish stout
- 400ml/14fl oz water or beef stock
- 2 bay leaves
- 4-5 sprigs thyme
- salt and freshly ground black pepper
Preparation method
- 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.