Highclere stew

Named for the castle where 'Downton Abbey' is filmed, this hearty beef and sausage stew is delicious served with potatoes mashed to a smooth and creamy consistency.

Serves 8

Ingredients:

30ml (2 tbsp) oil plus extra

900g rump, diced

285ml stock

375ml (1½ cups) red wine

10 shallots, peeled

500g sausage meat, skin removed and meat rolled into walnut-sized balls

15ml (1 tbsp) flour mixed with 30ml (2 tbsp) softened butter

30ml (2 tbsp) redcurrant jelly

250g small button mushrooms

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Method:

1) Heat 15ml (1 tbsp) oil in a large pan and when very hot, add the diced rump and brown on all sides. Add the stock and wine and simmer for 1 hour.

2) In a large frying pan brown the shallots in 15ml of oil. Add to the stew and cook for another 30 minutes.

3) Fry the sausage meat balls in a little oil until cooked through.

4) After the stew has cooked for 2 hours, whisk in the flour and butter mix, the redcurrant jelly and the mushrooms and simmer for 10 minutes.

5) Add the sausage balls just before serving.

This recipe is adapted from ‘Highclere Castle Recipes’ by the Countess of Carnarvon. Highclere Castle is the setting for the smash hit TV series ‘Downton Abbey’.