Here’s a flavourful and hearty recipe that includes Lancashire Sauce, a tangy and savoury condiment from England that’s great for adding depth to meat, stews, and marinades.
- 500g beef stewing steak, cut into chunks
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery sticks, chopped
- 3 medium potatoes, peeled and chopped
- 500ml beef stock
- 4 tbsp Lancashire Sauce
- 1 tbsp tomato purée
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Coat the beef
In a bowl, toss the beef pieces with flour, a little salt, and pepper until coated. - Brown the beef
Heat 1 tbsp of oil in a large pot or casserole dish over medium-high heat. Brown the beef in batches (don’t overcrowd the pan), then remove and set aside. - Sauté the vegetables
Add the remaining oil to the pan. Sauté the onions for 5 minutes until soft, then add the garlic, carrots, and celery. Cook for another 5 minutes. - Deglaze and build flavor
Stir in the tomato purée and cook for 1 minute. Then add the Lancashire Sauce and beef stock, scraping any browned bits from the bottom. - Add everything in
Return the beef to the pot. Add potatoes, thyme, bay leaf, and more seasoning if needed. Bring to a gentle boil. - Simmer
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally. - Finish & serve
Remove the bay leaf, check seasoning, and sprinkle with fresh parsley. Serve with crusty bread or buttered mash.
Optional Variations
- Add a splash more Lancashire Sauce at the end for extra tang.
- Swap potatoes for parsnips for a sweeter note.
- Add a handful of peas in the last 10 minutes of cooking.
