Ingredients

• 1kg/2lb 4oz shin of beef
• plain flour
• for dusting
• 1 tbsp olive oil
• 100g/3½oz butter
• 150g/5½oz smoked panetta
• roughly chopped
• 4 onions
• thinly sliced
• ½ head celery
• thinly sliced
• 2 tbsp soft brown sugar
• 2 tbsp red wine vinegar
• 500ml/18fl oz dark Belgian beer
• 1–2 bay leaves
• 2 thyme sprigs
• 1 head garlic
• cut in half
• salt and freshly ground black pepper
• 1 tbsp finely chopped parsley
• to garnish
• 250g/9oz self-raising flour
• 50g/1¾oz butter
• chopped
• 1 tsp salt
• 1 tsp finely chopped thyme
• 150g/5½oz Stilton
• crumbled
• 150ml/5fl oz milk

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Season the beef and roll in a little flour.
• Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside.
• Melt the butter
• then add the pancetta
• onions and celery and cook until the onions are soft and the pancetta is crisp.
• Return the beef to the pan
• then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours
• or until the beef is tender and falling apart.
• Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.
• To make the topping
• rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough.
• Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew.
• Cook for 25–30 minutes. Sprinkle over the parsley and serve.