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Ingredients

• 1.8 kg chuck steak, cut into 5cm chunks
• 2 tbsp vegetable oil
• 55 g unsalted butter
• 40 g plain flour
• black pepper
• 450 g shallots
• 225 g lardons of bacon
• 1 tbsp Dijon mustard
• 2 tbsp dark brown sugar
• 175 g pitted prunes, cut in half
• 175 g pickled walnuts, cut into four
• 1 litres stout
• 900 ml beef stock

• 2 strips leeks
• 2 sprig thyme
• 4 stalks parsley
• 2 bay leaves
• 2 sticks celery

• 250 g plain flour
• 1 tsp salt
• 2 tsp baking powder
• 30 ml olive oil
• 4 tbsp chopped flat leaf parsley
• 4 tbsp freshly chopped chives
• 150 ml milk

• steamed or boiled carrots
• steamed or boiled green vegetables, such as broccoli and Savoy cabbage

Description

For A Splendid Hearty Dish Try Antony Worrall Thompson's Slow-cooked Beef Casserole Served With Herbed Dumplings

UK TV