Berkshire Jugged Steak

1. 1

   Cut the steak into small, neat cubes and place in a tall, narrow casserole that has been rinsed out in cold water.

2. 2

   Stick the onion with the cloves and add to the meat.

3. 3

   Rinse the carrots and celery in cold water, drain well and add to the meat.

4. 4

   Season, then add the mushroom ketchup and the parsley bundle (bouquet garni).

5. 5

   Do NOT add any fat, stock or water.

6. 6

   Cover with a piece of kitchen foil and place the casserole lid firmly on top.

7. 7

   Place in a saucepan of boiling water and stew for 2 hours, topping up the water in the saucepan as necessary.

8. 8

   Before serving, discard the herbs and the cloves from the onion and then slice the onion and return to the casserole.

9. 9

   Serve with boiled potatoes and a green vegetable.

* Per serving · 4 servings · Values may vary.