Beef Ale and Turnip Stew with Bubble and Squeak Cakes Beef Ale and Turnip Stew with Bubble and Squeak Cakes

Beef Ale and Turnip Stew with Bubble and Squeak Cakes

prep time
20 mins

cook time
3 hours

4 people


  • 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


  1. Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
  2. 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.
  3. Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.