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Beef in beer with pan haggerty

Simon Rimmer from Great Food Live
Simon Rimmer gives a nod to Newcastle with his version of beef in pale beer, served with a layered cheese, onion and potato bake

Beef in beer with pan haggerty

Method

1. Preheat the oven to 180C/gas 4.

2. In a large lidded oven-proof casserole dish, heat the butter over a medium flame, tip in the meat and seal until coloured on all sides.

3. Add the onions and bacon to the same pan and cook until softened and slightly golden. Tip in the flour and cook for a further 2 minutes, scraping the pan with a wooden spoon to stir up any meat sediment.

4. Add the mushrooms and cook for another 2 minutes. Pour in the beer and stir in the bay leaf. Bring to the boil, before returning the beef to the pan. Give the whole dish a quick stir, before covering.

5. Transfer to the oven and cook for 2 hours 30 minutes.

6. For the pan haggerty, heat half the butter in an ovenproof frying pan and fry the onion until soft. Remove the onion from the pan.

7. Tip a third of the sliced potato into the pan and fry for a few minutes until golden.

8. Seasoning each layer as you go, add half the onion in one layer, followed by another layer of potato. Tip over the remaining onion, finishing with a layer of potato.

9. Melt the remaining butter and pour over. Cook in the oven for about 40 minutes, until soft. Just before serving, grate the Cheddar over the top and cook under the grill until the cheese bubbles.

10. Adjust the seasoning of the beef to taste and stir in the thyme and parsley. Serve the beef with a slice of pan haggerty on the side.

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Serves: 4

Prep: 30 min
Cook: 2 hrs 40 min

Ingredients

For the beef

30g Butter
1.5kg topside of beef, cut into large chunks
3 Onions, finely sliced
200g smoked streaky bacon or pancetta, (cut into lardons)
30g Flour
200g brown cap mushrooms
440ml pale beer
1 bay leaf
1 tbsp Thyme
1 tbsp Parsley
sea-salt and freshly ground black pepper