Braised Scotch Beef with Worcestershire Sauce


  • 900g (2lb) lean Scotch Beef braising steak, cut into 2.5cm (1") cubes
  • 75ml (3fl oz) Worcestershire sauce
  • 15ml (1tbsp) oil
  • 1 onion, peeled and sliced
  • 500ml (1pt) beef stock
  • 25g (1oz) plain flour
  • 4 rashers lean back bacon, cut into strips
  • 1 bouquet garni (bay leaf, peppercorns, parsley)
  • 5 baby leeks, washed and left whole
  • 2 celery sticks, cut into chunks
  • Seasoning

Cooking Method

  1. Temperature: Gas Mark 4, 180C, 350F
  2. Marinate beef in Worcestershire sauce overnight covered in the fridge. Drain off excess juices before frying (reserve juice).
  3. Heat oil in casserole dish and fry onion and bacon. Add marinated beef and flour and mix well.
  4. Add all remaining ingredients and cook in preheated oven for 1.5 - 2 hours or until meat is tender. Check seasoning.

Butcher's Tips

Serve on a large pile of mashed potato drizzled with lots of gravy.