Braised Scotch Beef with Worcestershire Sauce
900 g (2 lb) lean Scotch Beef braising steak, cut into 2.5 cm (1") cubes
75 ml (3 fl oz) Worcestershire sauce
15 ml (1tbsp) oil
1 onion, peeled and sliced
500 ml (1 pt) beef stock
25 g (1 oz) plain flour
4 rashers lean back bacon, cut into strips
1 bouquet garni (bay leaf, peppercorns, parsley)
5 baby leeks, washed and left whole
2 celery sticks, cut into chunks
- Preheat over to: Gas Mark 4, 180C, 350F
- Marinate beef in Worcestershire sauce overnight covered in the fridge. Drain off excess juices before frying (reserve juice).
- Heat oil in casserole dish and fry onion and bacon. Add marinated beef and flour and mix well.
- Add all remaining ingredients and cook in preheated oven for 1.5 – 2 hours or until meat is tender. Check seasoning.
Serve on a large pile of mashed potato drizzled with lots of gravy.