Beef and Irish stout


  • 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

  1. Preheat the oven to 325F/150C/Gas 2.

  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.)

  3. Remove the meat from the pan and set aside while you fry the bacon and vegetables until lightly browned.

  4. Transfer the meat and vegetables to an ovenproof pot. Shake over any remaining flour. Add the bay leaves and sprigs of thyme.

  5. 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.

  6. Cover and cook in the preheated oven for 2½-3 hours until the meat is meltingly tender.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4-6 6-8

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