Steak and ale ragout with Rumbletup potatoes
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| 600g | Stewing steak |
| 1tbsp | Sunflower oil |
| 2 | Carrots, peeled & diced |
| 100g | Celeriac, diced |
| 1 | Large onion, chopped |
| 1 | Celery stick, diced |
| 1 | Beetroot, diced |
| 2 | Garlic cloves |
| 250ml | Dark ale |
| 1 litre | Chicken & beef stock |
| 600g | Peeled potatoes |
| 4 | Spring onions |
| 100g | Cheddar |
| 30g | Melted butter |
| 30ml | Double cream |
Method
Preheat the oven to 150藲C.
Heat the oil in a thick casserole dish and fry the beef until it has a good caramelisation all over. Then remove the beef from the pot and set aside. Fry off the diced onion, carrots and the rest of the vegetables until a golden brown colour and then return the beef to the pan. Pour in the ale and simmer for 3-4 minutes to allow the liquid to reduce by about half. Finally add the stock and bring to the boil before putting in the oven with a tight fitting lid on top.
This will take 2-3 hours gently cooking until the meat is tender.
While the beef is cooking you can prepare the potatoes by gently boiling in salted water until they are soft. Strain and then return to the pan to steam for 2-3 minutes. This will let any excess moisture evaporate away and give you a better mash. Mash the potatoes into a bowl with a ricer or a mouli. Chop the spring onions and add to the potatoes along with the melted butter and cream. Season with salt and pepper and mix well together.
To serve put the potato mix into an oven proof dish and sprinkle the cheese over the top. Place into a hot oven for 15-20 minutes to heat and glaze the top.
Remove the beef from the oven and remember that the lid will be hot. Serve with the hot potatoes.
