Beef Stew with Yorkshire Puddings

4.1/2 oz plain flour
1/2 tsp salt
2 lg eggs
375ml milk
2 tbsp vegetable oil
2 onions
3 carrots
1 tbsp plain four
350g steak
200ml lager
9oz mushrooms
mixed herbs

Make Yorkshire puddings first.  Sieve flour into large bowl, make well in middle and add egg & half on milk to center.  Mix in from the middle and slowly add the remaining milk.  Whisk for a good 2 minutes and set aside.

Heat oil in pan, add onions & carrots and fry for 3-4 minutes.  Roll beef in 1tbsp seasoned four and add to pan.  When brown, add herbs, beer and 3 tbsp water.  Reduce heat, cover and simmer for 1 hour.

Pre heat oven to 220 degrees C.  Add mushrooms to stew and heat oil ready for yorkys.  Add the mix into very hot pans and cook for 20 minutes.

Giant Yorkshires

Makes 4

8 tsp vegetable oil
225g plain flour, sifted
pinch salt
6 medium eggs, beaten
300ml skimmed milk

Makes 1

2 tsp vegetable oil
60g plain flour, sifted
pinch salt
1.5 medium eggs, beaten
75ml skimmed milk


Pre heat fan over to 200 degrees C, with cake tin brushed with oil.

Add eggs & milk to a well in the flower/salt & mix, leave to stand for 20 minutes.

Pour into hot tin & cook for 20 minutes.