Beef & Ale Stew

Ingredients:
For the Beef and Ale Stew:
1.8kg lean boneless shin of beef, topside or braising steak, cut into 5cm cubes
200g plain flour
Salt and freshly milled black pepper
2tbsp English mustard powder
100ml sunflower oil
4 medium onions, roughly chopped
450g baby turnips, halved
600g baby carrots, scraped and left whole
1.2Ltr stout or ale
400g can chopped tomatoes
1tbsp runny honey
2 bay leaves

For the Bubble and Squeak Patties:
2 large onions, grated
100g butter
1.8kg cooked mashed potatoes
350g cooked spring greens or
Savoy cabbage, finely shredded
60ml sunflower oil

To serve:
30g freshly chopped flat-leaf parsley
450g button mushrooms, halved
Seasonal vegetables

For the Beef and Ale Stew:
Season the flour with salt, pepper and the mustard powder. Toss the beef in the seasoned flour. Brown in half of the oil over medium heat, in batches. Transfer to a casserole dish.

Brown the onions and turnip in the remaining oil for 3-4 minutes. Add the mushrooms and cook for a further 2-3 minutes. Transfer to the casserole dish with the beef.

To the casserole, add the carrots, stout or ale, tomatoes, honey and bay leaves. Bring to the boil, reduce the heat, cover and simmer in the oven at 170° C, or on the hob, for 3 hours or until the meat is tender.

For the Bubble and Squeak Patties:
Sauté the onions in the butter for 5-7 minutes until soft, but not brown. When the onions are cool, add to the potatoes and spring greens or cabbage in a large bowl. Season. Mix thoroughly and shape into 20-24 small, firm patties. Set aside until ready to serve.

To serve:
Reheat the stew in portions with a little of the flat-leaf parsley and mushrooms stirred through. Heat the oil over high heat, and cook the patties for 3-4 minutes on each side until golden. Drain on absorbent kitchen paper.

Serve two of the patties with the stew, and seasonal vegetables.

Serves: 10