Beef Stew With a Yorkshire Hat

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

Recipe

Cut braising steak into large cubes, toss in flour and brown in a little oil, in batches, in a casserole. Remove and set aside. Fry pancetta in the casserole until golden. Set aside.

Add halved shallots, cook for 5 minutes, then add garlic cloves, thyme and bay leaves. Cook for 2 minutes, return the meat to the pan and add red wine and beef stock.

Boil, then cover and simmer for 1.5 hours, stirring occasionally. Stir in baby carrots, mushrooms and redcurrant jelly. Season. Simmer for 25 minutes.

Serve in bowls, topped with Yorkshire Puddings and drizzle with the sauce.

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