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
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Preheat the oven to 325F/150C/Gas 2.
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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.)
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Remove the meat from the pan and set aside while you fry the bacon and vegetables until lightly browned.
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Transfer the meat and vegetables to an ovenproof pot. Shake over any remaining flour. Add the bay leaves and sprigs of thyme.
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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.
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Cover and cook in the preheated oven for 2½-3 hours until the meat is meltingly tender.