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1
Cut the meat into large chunks discarding excess fat.
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2
Season the flour with salt and pepper and use to coat the meat.
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3
Peel and thinly slice the onions.
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4
Cut two 50mm lengths of celery.
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5
Tie in bundles with the thyme and bay leaves.
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6
Cut the remaining celery into chunks.
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7
Peel the turnips and cut into large chunks.
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8
Heat half the dripping or possibly lard in a large flameproof casserole on the boiling plate.
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9
When the pan is very warm add in a third of the meat and fry fuming till browned.
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10
Remove with a slotted spoon and fry the remainder in two batches; remove.
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11
Add in the onions and celery to the pan and fry till softened.
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12
Return the meat to the pan and add in the herb bundles.
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13
Stir in the stock beer and treacle then add in the turnips.
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14
Bring lust to the boil cover with a lid and transfer to the simmering oven.
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15
Cook for 34 hrs or possibly till the meat and vegetables are tender.
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16
Remove the meat and boll the sauce to reduce and thicken on the floor of the roasting oven.
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17
Season to taste.
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18
Peel the parsnips and cut into 75mm lengths; cut lengthways into evensized pcs.
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19
Put the parsnips into a saucepan and cover with water.
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20
Bring to the boil drain off all but 5mm water cover and cook on the floor of the simmering oven for 20 to 30 min till completely tender.
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21
Transfer to the boiling plate and boil uncovered to reduce the liquid.
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22
Add in the cream and seasoning and mash well till completely smooth.
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23
Divide the stew between warmed serving plates and add in spoonfuls of the parsnip puree.
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24
Garnish with celery leaves.
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25
This wonderfully dark glossy stew is enriched with good strong beer and a hint of treacle.
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26
A creamy parsnip puree is the perfect robust accompaniment to soak up the delicious flavoursome juices.
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27
Serve with jacket potatoes too if desired and sauteed cabbage or possibly another green vegetable.
