1.5 kg Scotch Beef PGI ox cheeks (3 or 4 pieces), each cut in two
1 tbsp mustard powder mixed with 1 tbsp flour
Salt and pepper
85 g diced pancetta or bacon lardons
200g chestnut button mushrooms
20 g dried porcini mushrooms
330 ml bottle pale ale
300 ml beef stock
Juice of 1/2 an orange
1 leek, cut into chunks
1 small swede, peeled and cut into cubes
1 bay leaf
Serve with your favourite green vegetables and some potatoes to soak up the tangy gravy, and perhaps a pot of mustard.
Any leftover stew can have some extra sautéed mushrooms added, covered with puff pastry and baked as a delicious steak and ale pie.