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Beef, stout and chestnut casserole with leek colcannon
Fruit and vegetables
3 large
onions
, peeled, sliced
8
carrots
, peeled and cut into discs
2 sticks
celery
, chopped
2 tbsp chopped fresh
parsley
, to serve
1kg/2lb 3oz floury potatoes, such as
King Edward
or Maris Piper, peeled and cut into large chunks
500g/17½oz
leeks
, washed and cut into rounds
Tins, packets and jars
2 heaped tbsp
plain flour
Cooking ingredients
1 tsp sea
salt
flakes
1 tsp freshly ground
black pepper
2 tbsp
vegetable oil
1 tbsp
tomato purée
500ml/17½fl oz
beef stock
1 tsp
caraway seeds
1 tbsp
raisins
20
chestnuts
, cooked and sliced
sea salt flakes and
white pepper
Dairy, eggs and chilled
250ml/9fl oz
milk
2 tbsp
butter
1 tbsp
double cream
Meat, fish and poultry
1kg/2lb 3oz stewing
steak
, cut into chunks
Other
250ml/9fl oz
Irish stout
Back to recipe
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