Ingredients

• 2 heaped tbsp plain flour
• 1 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 1kg/2lb 3oz stewing steak
• cut into chunks
• 2 tbsp vegetable oil
• 3 large onions
• peeled
• sliced
• 1 tbsp tomato purée
• 8 carrots
• peeled and cut into discs
• 2 sticks celery
• chopped
• 500ml/17½fl oz beef stock
• 250ml/9fl oz Irish stout
• 1 tsp caraway seeds
• 1 tbsp raisins
• 20 chestnuts
• cooked and sliced
• 2 tbsp chopped fresh parsley
• to serve
• 1kg/2lb 3oz floury potatoes
• such as King Edward or Maris Piper
• peeled and cut into large chunks
• 250ml/9fl oz milk
• 500g/17½oz leeks
• washed and cut into rounds
• 2 tbsp butter
• 1 tbsp double cream
• sea salt flakes and white pepper

Directions

• Preheat the oven to 160C/320F/Gas 2.
• For the casserole
• place the flour in a plastic bag
• add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour.
• Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches
• frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary.
• Fry the onions in the pan the beef was cooked in for 2-3 minutes
• or until softened
• then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish.
• Add the carrots
• celery
• beef stock
• Irish stout
• caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours
• or until the beef is very tender.
• Add the chestnuts and cook for a further 30 minutes.
• Meanwhile
• for the leek colcannon
• cook the potatoes in a pan of simmering water for 15-20 minutes
• or until the potatoes are tender. Drain the potatoes and set aside.
• In a separate pan
• bring the milk to a simmer and poach the leeks for 4-5 minutes
• or until tender. Drain the leeks
• reserving a few tablespoons of the milk.
• Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season
• to taste
• with sea salt and white pepper.
• To serve
• spoon the beef casserole into serving bowls and spoon the leek colcannon alongside.