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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

1. Boil ale until reduced by half; add stock and boil a further 5 minutes.

2. Put a layer of onions in a large casserole, then fill about 3/4 full of meat cut into small pieces and vegetables.

3. Sprinkle each layer with a little seasoning and add nutmeg, lemon and bay leaf.

4. Add hot reduced liquid.

5. Cover tightly with foil and then put the lid on.

6. Cook in a slow oven (350 0 F. - Gas Mark 3) for 4 to 4 1/2 hours.

7. Before serving, sprinkle with parsley and remove bay leaf and lemon.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986