A traditional British dish in the Beef classification, featuring 15 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/15 prepped- 900gBeef
- 3 tbsOlive Oil
- 3Shallots
- 2 cloves mincedGarlic
- 125gBacon
- 1 tbs choppedThyme
- 2Bay Leaf
- 330mlStout
- 400mlBeef Stock
- 2 tbsCorn Flour
- 8Oysters
- 400gPlain Flour
- pinchSalt
- 250gButter
- To GlazeEggs
Preparation Instructions
Read all instructions before beginning prep work.
Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.
In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.
Preheat the oven to 180C/350F/Gas 4.
Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.
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