Food & Drink

Beef, Turnip And Ale Stew

This beef stew recipe will serve four people – it's a nice and quick wintery stew to get ready, but cook it nice and slowly over a period of several hours for maximum flavour. Enlarge

Beef, Turnip And Ale Stew

This beef stew recipe will serve four people – it's a nice and quick wintery stew to get ready, but cook it nice and slowly over a period of several hours for maximum flavour.

Prep:
20m
Cook:
3h
Total:
3h:20m
Serves:
6
Temp:
170° c  -  340° f

Step 1: You will need

  • 900 g lean boneless shin of beef, topside or braising steak, cut into 5cm cubes
  • 4 tbsp sunflower oil
  • 25 g plain flour
  • 1 tbsp English Mustard Powder
  • 2 medium onions, peeled and roughly chopped
  • 220 g baby turnips, peeled and halved
  • 220 g button mushrooms, roughly chopped
  • 300 g baby carrots, scraped and left whole
  • 500 ml stout or real ale
  • 200 g chopped tomatoes
  • 10 ml runny honey
  • 1 medium bay leaf
  • 50 g butter
  • 1 large onion, peeled and grated
  • 900 g cooked mashed potatoes
  • 180 g cooked spring greens or Savoy cabbage, finely shredded
  • 2 tbsp sunflower oil

Step 2: Prepare

Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the half the oil in a large frying pan under moderate heat.

Step 3: Season and cook

In a large plastic bag add the flour, seasoning and mustard. Add the beef and toss in the seasoned flour.

Step 4: Seal the meat

Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.

Step 5: Add the rest of the stew

In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes and transfer to the casserole dish with the beef. Add the carrots. Add the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 2-3 hours or until the meat is tender.

Step 6: Bubble and Squeak Cakes

Fifteen minutes before the end of the cooking time for the stew prepare the bubble and squeak cakes; heat the butter in a pan. Add the onion and cook for 5-7 minutes until soft, but not brown. Set aside to cool. Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the onion and season. Mix thoroughly and shape into 6 firm rounds.Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on absorbent kitchen paper and serve with the stew.