Stout-braised steak with stacked chips

 

Method 1

Ingredients

2 x 250g steaks of beef

shin

4 tsp olive oil

500ml bottle of Guinness

or other stout

1 beef stock cube

crumbled

2 tbsp Worcestershire sauce

2 tbsp brown sauce

3 bay leaves

4 shallots

3 halved with their skin still on, 1 chopped as finely as you can

1 tsp grated horseradish

or 2 tsp creamed

1 tbsp white wine vinegar

2 handfuls watercress

For the chips

600g large baking potato

1 tbsp fine polenta

or plain flour

1 tbsp sunflower oil

step 1

Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.

step 2

Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.

step 3

For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.

step 4

When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.

step 5

Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.

step 6

To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Method 2

🥩 Stout-Braised Steak with Stacked Chips

✅ Ingredients (Serves 4)

For the braised steak:

800g–1kg (1.75–2.2 lbs) braising steak or chuck steak, cut into large chunks

2 tablespoons plain flour

Salt & pepper, to season

2 tablespoons oil

2 onions, sliced

2 garlic cloves, minced (optional)

2 carrots, sliced

1 tablespoon tomato purée

500ml (about 2 cups) stout (e.g., Guinness or Murphy’s)

300ml beef stock

2 teaspoons Worcestershire sauce

1 bay leaf

1 teaspoon dried thyme or a few fresh sprigs

For the stacked chips:

4 large floury potatoes (e.g., Maris Piper or King Edward)

Vegetable oil, for frying or roasting

Salt, to serve

👩‍🍳 Instructions

1. Prep & brown the beef:

Toss the steak pieces in flour seasoned with salt and pepper.

Heat oil in a large ovenproof pot or casserole dish.

Brown the steak in batches over medium-high heat until nicely coloured. Set aside.

2. Sauté the vegetables:

In the same pot, add a bit more oil if needed.

Sauté onions, garlic, and carrots for 5–7 minutes until soft.

Stir in tomato purée and cook for another minute.

3. Deglaze & braise:

Pour in the stout, scraping up any browned bits.

Return beef to the pot. Add beef stock, Worcestershire sauce, bay leaf, and thyme.

Bring to a simmer, then cover and braise in the oven at 160°C (320°F) for 2.5 to 3 hours, or until the beef is fork-tender.

Alternatively, simmer gently on the stove or in a slow cooker on low for 6–8 hours.

4. Make the stacked chips:

Option 1 – Oven-baked (easier):

Peel and slice potatoes into thick chips.

Parboil in salted water for 5 minutes, then drain and let steam dry.

Toss with oil and bake at 220°C (430°F) for 30–40 minutes, turning halfway, until golden and crisp.

Stack in a pile or tower to serve.

Option 2 – Triple-cooked (restaurant-style):

Peel and cut into thick chips.

Parboil for 5 mins, drain, and cool.

Fry at 130°C until soft but pale. Cool again.

Final fry at 180°C until golden and crisp. Drain on paper towels and salt.

📝 To serve:

Spoon the rich stout gravy and steak into bowls or plates.

Stack your chips beside or over the stew.

Optional: sprinkle with chopped parsley for freshness.

💡 Tips:

Add mushrooms or parsnips for extra depth.

Leftovers freeze beautifully or make a great pie filling.

Use root veg mash instead of chips if you want a softer pairing.