Preheat oven to 170 degrees C. In a bowl mix the flour, mustard
powder and some salt and pepper.
Cut the beef into 2 cm cubes and add into the bowl.
Mix well to coat the meat with the flour mixture.
Head 2 tbsp oil in a large saucepan and fry the meat cubes in
batches for around 8 minutes to brown all sides.
Stir occasionally. Transfer the meat to a large casserole dish.
Prepare vegetables and cook stew
Add another 2 tbsp to the frying pan.
Fry the onions and turnips for 3-4 minutes, then add the
mushrooms and fry for a further 3 minutes.
Using a slotted spoon, transfer to the casserole. Add the stout
or ale, carrots, tomatoes, honey and the bay leaf to the frying pan.
Bring to the boil and remove from the heat.
Pour over the meat in the casserole dish. Cover and cook in the
oven for 2 1/2 – 3 hours.
Make Bubble and Squeak cakes
Add the butter to a large frying pan and fry the grated onion
for around 5 minutes until translucent.
Remove from the pan with a slotted spoon and put in a large
bowl.
Add the cooked potatoes and cabbage with some salt and pepper to
taste.
Mix well and split into 6 portions. Shape into rounds.
Add 2 tbsp oil to the frying pan and heat.
Fry the potato cakes for around 4 minutes each side.
Remove from the pan and drain on kitchen roll.
Serve
Serve the stew hot with the bubble and squeak cakes.
