Stout-braised steak with stacked chips

Stout-braised steak with stacked chips

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(3 ratings)


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Cooking time

Prep: 20 mins Cook: 3 hrs, 15 mins

Skill level

Moderately easy


Serves 2

Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 2 x 250g steaks of beef shin
  • 4 tsp olive oil
  • 500ml bottle of Guinness or other stout
  • 1 beef stock cube, crumbled
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sauce
  • 3 bay leaves
  • 4 shallots, 3 halved with their skin still on, 1 chopped as finely as you can
  • 1 tsp grated horseradish, or 2 tsp creamed
  • 1 tbsp white wine vinegar
  • 2 handfuls watercress

For the chips

  • 600g large baking potatoes
  • 1 tbsp fine polenta or plain flour
  • 1 tbsp sunflower oil

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  1. Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
  2. Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
  3. For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
  4. When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
  5. Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
  6. To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Recipe from Good Food magazine, February 2014

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lizleicester's picture
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Delicious casserole. Used bottle of White Knight beer and ordinary onions, quartered, instead of shallots. Didn't want the chips and had a tasty green salad and coleslaw with it.

lorriloo's picture
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I didn't make the complete recipe as I did mine with extra mature cheddar dumplings and I omitted the part with the horseraddish and the vinegar. I stewed for just over 2 hours as I was using diced beef in my slow cooker on high, it was still very liquidy so I reduced slightly back on the stove before popping in the oven for 30 min with my dumplings. Having done this again I won't reduce on the stove as there wasn't much of a sauce left.

But taste wise it was divine, the smell was wonderful as it cooked and with the dumplings it was even better. I will definitely be giving this a go again to try and create a more stew like sauce.