• Serves 6

    1. Coat the steak with flour then fry in oil in a hot pan until brown.
    2. Add the bacon and onions and continue frying for five minutes.
    3. Add the mushrooms, Macphie Demi-Glace, tomato puree, ale and thyme, bring to the boil, cover and simmer for 2 hours 30 minutes or until beef is tender.
    4. Season to taste.
    5. Thinly slice the potatoes.
    6. Pour the beef stew into a large ovenproof dish and arrange the sliced potatoes on top, covering with melted butter.
    7. Bake in oven for 40 minutes at 180oC (360oF) until the potatoes are cooked and golden brown.


  • 500g Macphie Demi-Glace Sauce
  • 900g stewing steak, diced
  • 50g oil
  • 100g smoked bacon lardons
  • 200g shallot wedges
  • 400g dark ale
  • 200g button mushrooms
  • 50g tomato puree
  • 5g thyme
  • 2 potatoes
  • 25g butter, melted
  • 100g plain flour
  • seasoning to taste