Beef Ale and Turnip Stew with Bubble and Squeak Cakes
- 900g lean boneless shin of beef, topside or braising steak, cut into 5cm cubes
- 4 tablespoons sunflower oil
- 25g plain flour
- 1 tablespoon English mustard powder
- 2 medium onions, peeled and roughly chopped
- 225g baby turnips, peeled and halved
- 225g button mushrooms, roughly chopped
- 300g baby carrots, scraped and left whole
- 600ml stout or ale
- 1 x 200g can chopped tomatoes
- 2 teaspoons runny honey
- 1 bay leaf
For the bubble and squeak cakes:
- 50g butter
- 1 large onion, peeled and grated
- 900g cooked mashed potatoes
- 175g cooked spring greens or Savoy cabbage, finely shredded
- 2 tablespoons sunflower oil
- Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
- 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.
- Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.
- 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. Add the carrots.
- 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.
- 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.
- 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.
- 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.