29 December 2012,10:34 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/180°C/350°F.
  • Toss the meat and bacon in the seasoned flour.
  • Heat the dripping in a large saucepan then fry the beef, bacon and onions for 5 minutes.
  • Add the beef stock and stout, seasoning it well with salt and pepper.
  • Bring to the boil and use a ladle to remove any scum floating on the surface.
  • Add the rest of the ingredients. Pour into an ovenproof casserole and cook in the oven for 2 hours.
  • To make the rosti, remove meat and the same amount of smoked bacon from the casserole.
  • Allow it to cool and chop it very fine.
  • Heat the butter and olive oil in a large heavy-based frying pan.
  • Mix all the rosti ingredients together with chopped meat, press them into the pan in an even layer and cook over a gentle heat for 10 minutes, shaking the pan to prevent the rosti sticking.
  • Invert a plate ewer the pan and turn it over, so that the rosti falls onto the plate.
  • Add a little more olive oil to the pan and slide the rosti back in.
  • Cook for further 12 minutes, cut into 8 wedges, and serve it in casserole.


  • 1 kg grump steak (fat and gristle removed), diced
  • 350 grams rind less smoked streaky bacon, chopped
  • 50 grams flour, well seasoned
  • 50 grams beef dripping
  • 2 peeled and sliced onions
  • 570 ml Basic Beef Stock
  • 150 ml stout
  • Salt and freshly ground black pepper (to taste)
  • 2 large potatoes, peeled and diced
  • 100 grams Swede, peeled and diced
  • 1 large carrot, peeled and diced
  • 175 grams button mushrooms, wiped and sliced
  • 100 grams of fresh or frozen peas

For the rosti

  • 25 grams butter
  • 2 tablespoons olive oil
  • 500 grams potatoes, peeled and coarsely grated
  • 100 grams grated onion
  • Salt and freshly ground black pepper(as per taste)

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