- Preheat the oven to 200ºC, gas mark 6. Peel the potatoes and trim the edges to make 4 even-sized cubes, each roughly 6cm square by 4cm deep depending on their size.
- Place in a small ovenproof dish and add enough stock to reach the top of the potatoes without covering them. Bake for 40 minutes.
- At the same time, line a roasting tray with baking parchment. Toss the carrots and parsnips in 1 tbsp oil, spread out on the tray, sprinkle with thyme then roast on the shelf below the potatoes for 40 minutes.
- Add the leeks to the potatoes and cook for a further 10 minutes until all the vegetables are tender and the potatoes are golden brown on top.
- Meanwhile combine the gravy and ale in a pan and warm thoroughly.
- Heat the remaining oil in a frying pan and fry the steaks for 2 minutes on each side for medium. Allow the steaks to rest for 5 minutes before serving. Add the pan juices to the gravy for extra flavour.
- Divide the steak and potatoes between 4 plates. Add the carrots and parsnips and top with the braised leeks. Serve with gravy.
Serve with: Roquebrun Terrasses De La Rocaniere, £12.99
This works well because it has big and bold flavours which goes very well with red meat. This wine is also in season.
Recipe from Waitrose Cellar.
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This is a great take on a traditional Sunday lunch
4 large, evenly sized baking potatoes 500ml vegetable stock 250g carrots, cut into large batons 250g parsnips, cut into large batons 2 tbsp vegetable oil 5g thyme, leaves only 135g pack baby leeks, trimmed 250g fresh Beef Gravy 100ml Newcastle Brown Ale 4 x 150g Aberdeen Angus sirloin or rump steaks
Time: 15 minutes Serves: 4 Nutrition: n/a