Serves 5–6
Preparation time 20 minutes
Cooking time 1¾ hours
2 tablespoons plain flour
1 kg (2 lb) braising steak, cut into chunks
25 g (1 oz) butter
1 tablespoon vegetable oil
2 onions, chopped
2 celery sticks, sliced
a few sprigs of thyme
2 bay leaves
400 ml (14 fl oz) strong ale
300 ml (½ pint) beef stock
2 tablespoons black treacle
500 g (1 lb) parsnips, peeled and cut into wedges
salt and pepper
Season the flour with salt and pepper and use to coat the beef. Melt the butter with the oil in a large flameproof casserole over a medium-high heat. Working in batches to avoid crowding the casserole, fry the beef for a few minutes until well browned all over. As each batch browns, remove with a slotted spoon and set aside on a plate.
Put the onions and celery in the casserole and fry gently for 5 minutes until soft and translucent. Return the beef to the pan and add the herbs, ale, stock and treacle. Stir through. Bring just to the boil, then reduce the heat and cover. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour.
Add the parsnips to the casserole, cover again and return to the oven for another 30 minutes or until the beef and parsnips are tender. Check the seasoning and serve.
For Irish champ, to serve as an accompaniment, cook 1.5 kg (3 lb) scrubbed floury potatoes in a large saucepan of salted boiling water for 20 minutes. Peel away the skins, then return to the pan and mash. Beat in 150 ml (¼ pint) milk, 3–4 finely chopped spring onions and 50 g (2 oz) butter. Season with salt and pepper. Serve hot.