ingredients
1 1/2 lb (700 g) chuck steak (boneless chuck)
2 level tbsp seasoned wholemeal (whole grain) flour
350 g (1/2 lb) mushrooms
2 medium sized onions
30 ml (2 tbls) chopped parsley
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped marjoram
1 bayleaf
275 ml (1/2 pt) brown ale (dark ale)
2/3 cup (150 ml) 1/4 pt stock
1 clove garlic, crushed without salt
700-900g (1 1/2 - 2 lb) potatoes
2 tbsp (25 g) 1 oz butter
freshly ground black pepper
method
1. Heat the oven to 180°C (350°F) gas mark 4.
2. Cut the beef into 3 cm (1 in) dice and coat it in the flour.
3. Cut the mushrooms in half or quarters depending on their size and thinly slice the onions.
4. Layer the beef, mushrooms and onions in a flameproof casserole or dutch oven with the herbs and tuck the bay leaf into the middle.
5. Mix the beer and stock together and stir in the garlic. Pour them into the pan.
6. Put the pan on top of the stove on a moderate heat and bring the contents to the boil. Cover it and put it into the oven for 1 hour.
7. Scrub and thinly slice the potatoes (or peel them if preferred).
8. Take the lid off the pan and arrange the potatoes on top of the beef in overlapping layers. Dot them with butter and season with the pepper.
9. Put the pan back into the oven for 1 hour or until the potatoes are cooked and golden brown.
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