Gordon Ramsay\'s Great British Pub Food

Preheat the oven to lso·ClGas 2. Cut the beef steak into bite-sized

chunks and mix the flour with a little salt and pepper. Lightly coat the

meat with the seasoned flour, saving any excess. place a flameproof

casserole dish over a medium heat and add a little olive oil. When hot,

brown the meat in batches, for 2-3 minutes on each side. Transfer the

browned beef to a plate and add more oil as needed between batches.

Add a little more oil to the casserole and fry the onions, garlic and

bacon over a high heat for 6-8 minutes until golden brown. Tip in any

remaining seasoned flour and stir well. Pour in the wine and let it boil

until reduced by a third. In the meantime,cut the carrots and parsnips

into large chunks, and cut the leeks and celery into 4cm slices. Add

these to the casserole and pour in the stock. Return the beef and add

the herbs with some salt and pepper.

Bring to a low simmer, then put the lid on and transfer the casserole
to the oven. Cook for about 2-2'/. hours until the meat is tender,
stirring halfway through cooking. Skim off any fat from the surface
ofthe liquor.lfthe sauce is a little too thin,strain the liquor into a pan
and boil until reduced and thickened. Taste and adjust the seasoning,
then pour the liquor back over the meat and vegetables. Keep warm.

Increase the oven setting to 200·CI Gas 6. To make the scone topping,
sift the flour and salt together into a large bowl. Rub in the butter
with your fingers until the mixture resembles fine breadcrumbs, then
stir through all but 2 tbsp of the cheese. Make a well in the centre,
pour in most of the milk and mix lightly to a dough, adding more milk
to mix if necessary. Turn onto a lightly floured surface and knead
gently until just smooth. Press the dough out to a 1.S-2cm thickness
and stamp out rounds, using a 6-7cm pastry cutter.

Brush the dough rounds lightly with milk and arrange on top of the
stew, leaving a little space in between to allow for expansion. Sprinkle
them with the reserved cheese. Bake for 20 minutes,or until well risen
and golden brown. Leave to stand for 5 minutes before serving.

SERVES 4-6

900g braising beef steak

3 tbsp plain flour

sea salt and black pepper

2-3 tbsp olive oil

2 onions, peeled and

chopped

1 garlic clove, peeled and

finely crushed

4 smoked bacon rashers,

derinded and chopped

600ml red wine

2 carrots, peeled

2 parsnips, peeled

2 leeks, trimmed

2 celery sticks, trimmed

600ml beef stock

(see page 244)

2 bay leaves

few thyme sprigs

SCONE TOPPING

2S0g self-raising flour,

plus extra for kneading

'/, tsp fine sea salt

sog butter, diced

lS0g medium cheddar,

grated

about lS0ml whole milk,

plus extra to glaze

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