Manx Beef and Beer Casserole

Ingredients for four:

• 4 slices of Manx bacon cut into small pieces
• 2lbs of Manx stewing steak cut into cubes
• 2 Manx onions sliced
• 3 Manx carrots peeled and chopped
• 10 oz of whole Manx chestnut mushrooms
• 1 table spoon of Manx plain flour
• 1 heaped teaspoon of Dijon mustard
• 1 level teaspoon of granulated brown sugar
• Mixed finely chopped mixed fresh parsley and thyme
• Salt and black pepper
• 1-2 pints of vegetable stock
• 1 large bottle of Manx beer
• Olive oil
• Topped with Manx crusty bread, mustard and grated Manx mature cheddar cheese.

Oven is pre heated to 150 degrees Celsius. Lightly fry the onions and bacon until just starting to turn brown then remove from the pan. Using the same pan add oil and increasing the heat fry the chopped steak until evenly browned.

Heat a casserole dish over a low heat on the hob. Add the steak, onions and bacon to the dish, sprinkling with the flour and stirring well to ensure the ingredients are coated. Slowly pour in the beer and continue to stir. As it starts to boil it will thicken so gradually add the stock over the mixture until the required consistency is achieved, remembering not to add too much as the gravy will thin as it cooks. Just add more if and when needed. Add the carrots, seasoning, mustard, herbs and some sugar. Then bring to the boil, cover with lid and place in the oven for an hour and a half.

Remove from the oven adding further seasoning if necessary. Stirring well add the mushrooms, cover with a layer of crusty bread spread with mustard and sprinkled with Manx Mature Cheddar. Place back in the oven leaving uncovered for a further 15 minutes or until the cheese is melted and golden.