Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 6
Hairy Bikers recipes
From The Hairy Bikers' Twelve Days of Christmas
[row]
Ingredients
For the casserole
- 2 heaped tbsp plain flour
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1kg/2lb 3oz stewing steak, cut into chunks
- 2 tbsp vegetable oil
- 3 large onions, peeled, sliced
- 1 tbsp tomato purée
- 8 carrots, peeled and cut into discs
- 2 sticks celery, chopped
- 500ml/17½fl oz beef stock
- 250ml/9fl oz Irish stout
- 1 tsp caraway seeds
- 1 tbsp raisins
- 20 chestnuts, cooked and sliced
- 2 tbsp chopped fresh parsley, to serve
For the leek colcannon
- 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks
- 250ml/9fl oz milk
- 500g/17½oz leeks, washed and cut into rounds
- 2 tbsp butter
- 1 tbsp double cream
- sea salt flakes and white pepper
Method
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Preheat the oven to 160C/320F/Gas 2.
-
For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour.
-
Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary.
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Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish.
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Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender.
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Add the chestnuts and cook for a further 30 minutes.
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Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside.
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In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk.
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Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper.
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To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside.