Beef, ale and turnip stew

Beef, ale and turnip stew incorporates our succulent organic diced beef with root veg and mushrooms for a filling stew that packs in the flavour. Adding Bubble and squeak cakes create the perfect recipe for a cold winters evening.

Ingredients:

For the stew……
  • 900g organic diced beef from Helen Browning’s
  • 60ml/4tbsp sunflower oil
  • 25g/1oz plain flour
  • Salt and freshly milled black pepper
  • 2 medium onions, peeled and roughly chopped
  • 225g/8oz baby turnips, peeled and halved
  • 15ml/1tbsp English mustard powder
  • 225g/8oz mushrooms, roughly chopped
  • 300g/10oz carrots, scraped and roughly chopped
  • 600ml/1pint stout or ale
  • 1 x 200g can chopped tomatoes
  • 10ml/2tsp runny honey
  • 1 bay leaf
For the bubble and squeak cakes…….
  • 50g/2oz butter
  • 1 large onion, peeled and grated
  • 900g/2lb cooked mashed potatoes
  • 175g/6oz cooked cabbage, finely shredded
  • 30ml/2tbsp sunflower oil

Method:

  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Heat the half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beef and toss in the seasoned flour.
  3. Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.
  4. 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 and add the carrots.
  5. 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.
  6. Meanwhile, 15 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.
  7. 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.
  8. 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.