Name: Beef stew
Yield: Serves 4
Cuisine: British
Ingredients: 100 g suet; salt and pepper; 50 g beef dripping or cooking oil; 100 g celery, chopped; 25 g black treacle; 75 g pickled walnuts, roughly chopped; 4 onions, roughly chopped; 100 g bacon; 300 ml draught cider; 600 ml beef stock; 225 g plain flour; sprig of thyme; flour, seasoned with salt, pepper, mustard powder and cayenne pepper, for coating; 4 tinned anchovy fillets; ½ teaspoon baking powder; 900 g stewing steak

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

What is more comforting than a good stew bubbling on the stove, smelling heavenly? You can use almost anything, but here is one that is slightly out of the ordinary. If you don’t like suet dumplings, make them with butter or, best of all, chicken fat in the Jewish manner.

Ingredients

900 g stewing steak
flour, seasoned with salt, pepper, mustard powder and cayenne pepper, for coating

Method

Cut the meat into 2.5 cm pieces and coat with the seasoned flour. The easiest way to do this is to put the flour into a plastic bag, add the meat and shake it all about. Heat the dripping in a sauté pan and add the coated meat cubes. Seal the meat and cook until brown, then remove to a stew pan.

Chop the bacon and cook it with the onions in the sauté pan until the onions are soft. Remov