• 1 tbsp vegetable oil
  • 2 x 225g braising steaks
  • 6 small shallots (peeled)
  • 150g chestnut mushrooms (thick slices)
  • 150ml good quality pale ale
  • 350ml boiling water
  • 1 Oxo beef stock pot
  • 2 tbsp tomato puree
  • 2 bay leaves
  • ½ tsp demerara sugar
  • ½ tsp cracked black pepper
  • 15-20g Cornflour/water


  1. 1

    Preheat the oven to 160°C fan.

  2. 2

    In a frying pan add the vegetable oil, when the pan is hot, add the beef. Fry until browned, add the shallots and mushrooms, continue to fry for a further 2 minutes.

  3. 3

    Transfer from the frying pan to a suitable casserole dish with lid. Add the ale, beef stock, tomato puree and bay leaves and stir well.

  4. 4

    Place in the oven for 2 – 2 ½ hours or until the meat is tender (Stir half way through cooking). 

  5. 5

    Remove the bay leaves.

  6. 6

    Making a slurry with the cornflour and water, thicken to your preferred thickness and add the sugar. Place back in the oven for 10 minutes.

  7. 7

    Season with cracked black pepper to taste. Serve with green beans, savoy cabbage and your favourite potatoes.

Nutritional Details

Each serving provides
  • Energy 1867kj 446kcal 22%
  • Fat 19.1g 27%
  • Saturates 6.0g 30%
  • Sugars 5.7g 6%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

13.8g carbohydrate 2.8g fibre 53.4g protein

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