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Ingredients
- 1 x 1kg chuck or possibly blade beef
- 2 Tbsp. plain flour
- 1 x salt and freshly grnd black pepper
- 3 lrg onions
- 4 x celery sticks several thyme sprigs
- 2 x bay leaves
- 450 gm turnips
- 50 gm beet dripping or possibly lard
- 300 ml strong beef stock
- 450 ml strong beer
- 3 Tbsp. black treacle celery leaves to garnish
- 900 gm parsnips
- 3 Tbsp. double cream
Directions
- Cut the meat into large chunks discarding excess fat.
- Season the flour with salt and pepper and use to coat the meat.
- Peel and thinly slice the onions.
- Cut two 50mm lengths of celery.
- Tie in bundles with the thyme and bay leaves.
- Cut the remaining celery into chunks.
- Peel the turnips and cut into large chunks.
- Heat half the dripping or possibly lard in a large flameproof casserole on the boiling plate. When the pan is very warm add in a third of the meat and fry fuming till browned.
- Remove with a slotted spoon and fry the remainder in two batches; remove.
- Add in the onions and celery to the pan and fry till softened.
- Return the meat to the pan and add in the herb bundles.
- Stir in the stock beer and treacle then add in the turnips.
- Bring lust to the boil cover with a lid and transfer to the simmering oven.
- Cook for 34 hrs or possibly till the meat and vegetables are tender.
- Remove the meat and boll the sauce to reduce and thicken on the floor of the roasting oven.
- Season to taste.
- Peel the parsnips and cut into 75mm lengths; cut lengthways into evensized pcs.
- Put the parsnips into a saucepan and cover with water.
- Bring to the boil drain off all but 5mm water cover and cook on the floor of the simmering oven for 20 to 30 min till completely tender.
- Transfer to the boiling plate and boil uncovered to reduce the liquid.
- Add in the cream and seasoning and mash well till completely smooth.
- Divide the stew between warmed serving plates and add in spoonfuls of the parsnip puree.
- Garnish with celery leaves.
- This wonderfully dark glossy stew is enriched with good strong beer and a hint of treacle. A creamy parsnip puree is the perfect robust accompaniment to soak up the delicious flavoursome juices. Serve with jacket potatoes too if desired and sauteed cabbage or possibly another green vegetable.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 6 servings | |
| Calories 585 | |
| Calories from Fat 244 | 42% |
| Total Fat 27.09g | 34% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 341mg | 14% |
| Potassium 1238mg | 35% |
| Total Carbs 38.81g | 10% |
| Dietary Fiber 8.9g | 30% |
| Sugars 11.74g | 8% |
| Protein 40.83g | 65% |
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