900 g braising steak or topside
200 g baby turnips, peeled and chopped
2 medium onions, peeled and chopped
1 large onion, grated
300 g baby carrots, cleaned
200 g tomatoes, chopped
200 g button mushrooms, chopped
900 g potatoes, cooked and mashed
200 g Savoy cabbage, shredded and steamed
6 tbsp vegetable oil
25 g plain flour
50 g butter
1 tbsp English mustard powder
1 medium bay leaf
500 ml real ale or stout
10 ml runny honey
freshly milled black pepper
Preheat oven to 325oF (170oC/Gas mark 3). In a bowl mix the flour, mustard powder and some salt and pepper. Cut the beef into 2 cm cubes and add into the bowl. Mix well to coat the meat with the flour mixture. Head 2 tbsp oil in a large saucepan and fry the meat cubes in batches for around 8 minutes to brown all sides. Stir occasionally. Transfer the meat to a large casserole dish.
Prepare vegetables and cook stew
Add another 2 tbsp to the frying pan. Fry the onions and turnips for 3-4 minutes, then add the mushrooms and fry for a further 3 minutes. Using a slotted spoon, transfer to the casserole. Add the stout or ale, carrots, tomatoes, honey and the bay leaf to the frying pan. Bring to the boil and remove from the heat. Pour over the meat in the casserole dish. Cover and cook in the oven for 2 1/2 – 3 hours.
Make Bubble and Squeak cakes
Add the butter to a large frying pan and fry the grated onion for around 5 minutes until translucent. Remove from the pan with a slotted spoon and put in a large bowl. Add the cooked potatoes and cabbage with some salt and pepper to taste. Mix well and split into 6 portions. Shape into rounds. Add 2 tbsp oil to the frying pan and heat. Fry the potato cakes for around 4 minutes each side. Remove from the pan and drain on kitchen roll.
Serve the stew hot with the bubble and squeak cakes.