Beef stew with a Yorkshire hat

Beef stew with a Yorkshire hat
  • Serves icon Serves 6
  • Time icon Hands on time in 2¼ hours

This delicious stew is a particular joy in the bleaker months – serve a Yorkshire pudding on top for extra impact.


  • 1.5kg braising steak
  • 50g flour, seasoned
  • Vegetable oil
  • 200g cubed pancetta
  • 300g shallots, halved
  • 4 garlic cloves, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 bay leaves
  • 500ml red wine
  • 500ml beef stock
  • 300g baby carrots
  • 300g fresh mushrooms, sliced and fried
  • 4 tbsp redcurrant jelly
  • 6 Yorkshire puddings


  1. Cut the steak into large cubes, toss in the seasoned flour and brown in a little oil, in batches, in a casserole. Remove and set aside.
  2. Fry the pancetta in the casserole until golden. Set aside. Add the shallots and cook for 5 minutes, then the garlic, thyme and bay leaves. Cook for 2 minutes.
  3. Return the meat to the pan and add the wine and stock. Boil, then cover and simmer for 11/2 hours, stirring occasionally.
  4. Stir in the carrots, mushrooms and redcurrant jelly. Season. Simmer for 25 minutes.
  5. Serve in bowls, top with the Yorkshires, and drizzle with the sauce.


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