Celebrate St Andrew's Day in style with this terrific Scottish dish...
Ingredients
400g diced stewing steak
100g smoked bacon lardons or rashers cut into thin strips
1 medium onion
1 stick of celery
1 medium carrot
1 bay leaf
1 tsp chopped rosemary
Approx 225ml beef stock
salt & pepper to taste
1 desert spoon rice flour
Method:
Slice the onion finely, chop the celery into small dice and cut the carrot into approx. 5mm slices.
Heat a heavy based pot or casserole with a lid on a high heat, add a teaspoon of vegetable oil and brown the steak and bacon together until nicely coloured.
Add the vegetables, stirring them occasionally until slightly softened and lightly coloured.
Add enough beef stock to just cover the meat, bring to a simmer, add the bay leaf and rosemary and simmer gently with the lid on for 1 ½ to 2 hours or until the meat is tender.
Once the meat is tender, remove the pan from the heat, allow the casserole to cool slightly, taste for seasoning and in order to thicken the sauce, sprinkle over the rice flour. Stir everything together gently, bring back to a simmer and serve.
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