Belgian food blogger and self-confessed Britophile Regula Ysewijn of Miss Foodwise shares her recipe for traditional slow-cooked Sussex stewed steak - perfect for taking the chill off of those chilly early spring evenings. Regula recommends using Sussex Red or English Longhorn beef for really authentic flavour, and enjoying with a good stout, porter or ale!
-
1
kg
chuck steak in one piece
-
flour,
to dust
the meat
-
1
large
onion, sliced into rings
-
1/2
cup
stout
-
1/2
cup
port
-
2
tbsp
mushroom ketchup (if not available substitute red wine vinegar)
-
freshly
ground
black pepper
- Preheat your oven to 160°C.
- Dust the meat with the flour and place in a baking dish just slightly larger than the piece of meat. If there's a fatty side to the steak, place it fat side down in the dish.
- Place the onion rings around the meat and a few on top.
- Pour in the stout, port and mushroom ketchup or vinegar. Don't be tempted to add any more liquid even if it doesn't look like a lot.
- Season with freshly ground black pepper and cover the dish with foil.
- Place the dish in the lower part of the oven for three hours. After three hours, remove all but the part of the foil covering the meat. If your meat had a fatty side, turn it over now so that the fatty side is on top - this will prevent the meat drying out.
- Cook in the oven for a further hour to allow the sauce to thicken and the onions to colour.
- Serve with creamy mashed potatoes and a variety of sauteed mushrooms.
