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Recipe: Beef Stew With a Yorkshire Hat

Ingredients

1.5kg braising steak
50g seasoned flour
200g cubed pancetta
300g halved shallots
4 chopped garlic cloves
2 tbsp chopped fresh thyme
4 bay leaves
500ml red wine
500ml beef stock
300g baby carrots
300g sliced and fried fresh mushrooms
4 tbsp redcurrant jelly
Yorkshire Puddings

Instructions

Cut braising steak into large cubes, toss in flour and brown in a little oil, in batches, in a casserole. Remove and set aside. Fry pancetta in the casserole until golden. Set aside.

Add halved shallots, cook for 5 minutes, then add garlic cloves, thyme and bay leaves. Cook for 2 minutes, return the meat to the pan and add red wine and beef stock.

Boil, then cover and simmer for 1.5 hours, stirring occasionally. Stir in baby carrots, mushrooms and redcurrant jelly. Season. Simmer for 25 minutes.

Serve in bowls, topped with Yorkshire Puddings and drizzle with the sauce.

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