• 2 tablespoons plain flour
  • 1 kg (2 lb) braising steak, cut into chunks
  • 25 g (1 oz) butter
  • 1 tablespoon oil
  • 2 onions, chopped
  • 2 celery sticks, sliced
  • several thyme sprigs
  • 2 bay leaves
  • 400 ml (14 fl oz) strong ale
  • 300 ml (½ pint) beef stock (see page 138)
  • 2 tablespoons black treacle
  • 500 g (1 lb) parsnips, peeled and cut into wedges
  • salt and pepper

Season the flour with salt and pepper and use to coat the beef. Melt the butter with the oil in a large, flameproof casserole and fry the beef in batches until deep brown. Drain with a slotted spoon while cooking the remainder.

Add the onions and celery and fry gently for 5 minutes. Return the beef to the pan and add the herbs, ale, stock and treacle. Bring just to the boil, then reduce the heat and cover with a lid. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour.

Add the parsnips to the dish and return to the oven for a further 30 minutes or until the beef and parsnips are tender. Check the seasoning and serve.

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