Beltie Beef and Stout Casserole
I got this recipe from my Mum over Christmas, who had been given it by one of her neighbours in the village where my parents live in Fife. It’s very straightforward and makes a really rich, thick, tasty gravy with meat that just falls apart after slow cooking on a low heat.
Serve with potatoes mashed with a wee bit of horseradish or mustard, accompanied by cauliflower cheese, red cabbage cooked with apple, and green veg.
For extra carbs, finish off with a custard pudding (perhaps with Ecclefechan tart)?
We recommend using Galloway beef, Black Galloway stout from Sulwath Brewery and veg sourced from your local farmers’ market.
1¼ lbs braising steak, cut into ¾ inch pieces
1 tbsp seasoned flour
1 tbsp veg oil
8 oz smoked back bacon, cut into ½ inch strips
1 large mild onion, thickly sliced
2 garlic cloves, crushed
1 beef stock cube dissolved in ½ pint water
6 fl oz bottled Black Galloway stout (or Guinness)
1 teaspoon English mustard
1 teaspoon creamed horseradish
1 tbsp caster sugar
5 oz closed cup mushrooms, halved
Serves 6-8 depending on how hungry everyone is.
1. Preheat oven to 170C/325F
2. Toss steak in seasoned flour to coat lightly. Heat oil in large flame-proof casserole. Cook meat over high heat for 5 mins until browned, stirring frequently.
3. Add bacon to pan and cook with beef for 2 mins. Stir in onion and garlic, and fry gently for 2 mins.
4. Add stock a little at a time, stirring well. Stir in Guinness, mustard, horseradish and sugar.
5. Bring to the boil, then remove from heat, cover and cook in oven for 1¼ hours, stirring twice.
6. Add mushrooms and cook for a further 15-20 mins or until beef and mushrooms are tender. Season to taste.
The Ecclefechan tart
Ecclefechan in the east of the region is known partly for its tart, a fruity concoction with a pastry base that is perfect for afternoon tea or dessert. We have been lucky in enjoying the support of Café Ariete in Moffat, where Mum Vivienne produces a scrumptious Ecclefechan tart to her own recipe, a version of which she has kindly allowed to be reproduced here.
Quantities given suit a medium-sized nine-inch flan tin
9oz sweet shortcrust pastry (made with 9oz plain flour)
Line the flan tin with the pastry. There should be no need to bake blind.
4½ oz butter, melted
7 oz soft brown sugar
18 oz mixed dried fruit (eg: cherries, currants, raisins, sultanas, peel)
2 oz walnut halves
2 eggs, beaten
2 tbsp white wine vinegar
Mix all the ingredients together and pour into the pastry case.
Bake for 35–40 minutes at 356°F/180°C.
The tart freezes well.
Donald's attempt at Ecclefechan tart