Ingredients
- 450g lean Hereford Beef braising steak, cubed
- 15ml flour
- 30ml oil
- 1 stick celery, sliced into chunks
- 1 onion, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 parsnips, peeled and cut into long wedges
- 2 star anise (optional)
- 10 green peppercorns (optional)
- 600ml damson/red wine
- 30ml damson jam
- 12-15 fresh damsons (stoned) or 8 red plums (stoned and halved)
Method
- First, toss the steak in the seasoned flour. Heat the oil in a large frying pan, add the meat and brown.
- Add the celery, onion, garlic cloves and parsnips, and cook for 1-2 minutes.
- Add the star anise and peppercorns (if using).
- Mix in damson/red wine and damson jam, and pour over the vegetables. Season, bring to the boil.
- Transfer to an ovenproof casserole and cook for 1 1⁄2 hours until meat is tender.
- 30 minutes before end of cooking time stir in fresh damsons or plums. Remove star anise before serving.
- Serve with rustic brown bread to mop up the lovely juices and a bowl of seasonal vegetables.