Dorset Jugged Steak
Tender braised beef slow-cooked in a rich port and clove gravy with bright lemon peel. A rarely cooked Dorset country classic.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Casserole dish with tight lid
- •Frying pan
- •Chef's knife
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 12 g
- fibre
- 1.5 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Preheat the oven to 150°C (130°C fan).
- 2
Toss the diced steak with the plain flour, salt, and black pepper until evenly coated.
- 3
Melt half the butter in a frying pan over high heat on the hob.
- 4
Brown the beef pieces in batches until deep golden, transferring them into a heavy casserole dish.
- 5
Melt the remaining butter in the frying pan and fry the sliced onions until soft and golden.
- 6
Add the port to the frying pan, scraping up any browned bits from the bottom.
- 7
Pour the port and onions over the beef in the casserole dish.
- 8
Add the beef stock, whole cloves, lemon peel, lemon juice, bay leaf, and thyme sprigs.
- 9
Cover the casserole dish with a tight lid or foil to seal in the steam.
- 10
Bake in the oven for 2 hours and 30 minutes until the beef is meltingly tender.
- 11
Discard the cloves, lemon peel, and herbs before ladling the rich stew into bowls.
Chef's tips
Ensure the casserole dish lid fits tightly so the fragrant steam cannot escape during braising. If your lid is loose, place a sheet of baking parchment or foil under the lid before sealing.
Ingredient substitutions
- ruby port → sweet Madeira wine or dry red wine with 1 tsp dark brown sugar
- butter → beef dripping or vegetable oil
Storage
Keep cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat slowly in a lidded saucepan over low heat on the hob until piping hot throughout, adding a splash of water if needed.
Common mistakes to avoid
- •Boiling the stew too fiercely, which toughens the beef instead of rendering it tender.
- •Leaving the whole cloves in the gravy when serving, which gives an unpleasant sharp bite.
- •Skipping the browning step, which deprives the finished sauce of deep savoury flavour.
Serving suggestions
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