Ingredients

2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1kg/2lb 3oz braising steak, cut into 5cm/2in pieces 55g/2oz unsalted butter 150g/5 oz smoked streaky bacon, cut into 1cm/in dice 2 onions, peeled and thinly sliced 1 sprig thyme 1 bay leaf 650ml/23fl oz Guinness 80g/3oz stoneless prunes cut in half 80g/3oz pickled walnuts, sliced 4 tsp balsamic vinegar 4 tsp soft dark brown sugar 2 tsp Dijon mustard 500ml/10fl oz beef stock salt and freshly ground black pepper For the suet dumplings 235g/8oz plain flour 120g/4oz shredded suet 80g/3oz fine white breadcrumbs 2 tsp parsley, chopped 2 tsp chives, chopped salt and freshly ground white pepper 500ml/17fl oz beef stock For the Mashed Potato 1kg/2lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks salt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed

Description

Preheat Oven To 140C/285F/Gas 1. Place The Flour And Meat In A Polythene Bag And Shake To Coat The Meat. Heat Half The Butter In A Deep Casserole And Fry The Meat Until Golden And Crusty All Over. Remove The Meat And Set Aside. Add The Remaining Butter To

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