Beef in stout with yorkshire puds

The secret to well-puffed, golden-brown Yorkshire puds is a heavy-based pan and very hot oil.

• 1.5kg piece beef blade, tied at 2cm intervals to form an even shape
• 20g butter
• 2 tablespoons olive oil
• 2 onions, halved, thinly sliced
• 2 teaspoons thyme leaves
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 tablespoons plain flour
• 750ml (3 cups) Guinness stout
• 8 pitted prunes, finely chopped
• 2 bunches baby carrots, trimmed
• 50g roasted peeled hazelnuts, roughly chopped
• 2 tablespoons chervil or flat-leaf parsley

Yorkshire puds

• 4 eggs
• 200g (1 1/3 cups) plain flour
• 500ml (2 cups) milk
• 3 teaspoons olive oil

Energy 3506kJ	Fat saturated 12.00g
Fat Total 38.00g	Carbohydrate sugars g
Carbohydrate Total 43.00g	Dietary Fibre -
Protein 69.00g	Cholesterol -
Sodium 298.01mg

All nutrition values are per serve.

1. Step 1

   Season beef with salt and pepper. Heat butter and oil in a large casserole over medium heat. Brown beef, turning, for 6 minutes. Remove beef. Add onions, herbs and 1 teaspoon salt to pan, and stir for 8 minutes or until onions are soft. Stir in tomato paste and flour, and cook for 1 minute, then stir in stout. Return beef to pan with prunes, bring to a simmer and cook, covered, for 2½ hours, turning halfway. Add carrots. Cook for a further 30 minutes or until beef is tender.

2. Step 2

   Meanwhile, for Yorkshire puds, process eggs, flour, milk and 1 1/2 teaspoons salt in a food processor until smooth. Transfer to a jug and rest for 30 minutes.

3. Step 3

   Remove beef and carrots from sauce. Simmer sauce over medium heat for 30 minutes or until liquid has halved.

4. Step 4

   Meanwhile, place a 12-hole (1/3-cup/ 80ml) muffin pan in oven and preheat to 250C. Remove tray, pour 1/4 teaspoon oil into each hole and return to oven until oil smokes. Pour batter among holes. Bake for 25 minutes or until puffed.

5. Step 5

   Untie beef, tear into large chunks and return to sauce with carrots. Divide among plates, scatter with nuts and chervil, and serve with Yorkshire puds.