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Makes 4 servings.
Ingredients
1 pt. ale, beer, or cider
1 leek, chopped
1/2 pt. beef stock or 1 beef stock cube, dissolved in 1/2 pt. water
Small piece turnip, peeled and chopped
8 oz. onions, peeled and sliced
Salt and pepper
2 lb. leg or shin of beef
Pinch of nutmeg
2 medium size carrots, peeled and chopped
1 bay leaf
1 strip lemon peel
2 oz. mushrooms, sliced
1 stick celery, chopped
1 Tbsp. chopped parsley
Method
Boil ale until reduced by half; add stock and boil a further 5 minutes.
Put a layer of onions in a large casserole, then fill about 3/4 full of meat cut into small pieces and vegetables.
Sprinkle each layer with a little seasoning and add nutmeg, lemon and bay leaf.
Add hot reduced liquid.
Cover tightly with foil and then put the lid on.
Cook in a slow oven (350 0 F. - Gas Mark 3) for 4 to 4 1/2 hours.
Before serving, sprinkle with parsley and remove bay leaf and lemon.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986