Groaty Pudding
A rich, slow-cooked Black Country stew of tender shin beef, sweet leeks, and whole oat groats baked into a thick, savoury, and comforting bowl.
- Prep
- 20 min
- Cook
- 300 min
- Total
- 320 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •large lidded casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 18 g
- carbs
- 36 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 460 kcal
Instructions
- 1
Preheat your fan oven to 130°C (150°C conventional).
- 2
Melt the beef dripping in a large ovenproof casserole dish set over medium heat on the hob.
- 3
Add the diced shin beef and fry until well browned on all sides, then remove to a plate.
- 4
Add the chopped onions and sliced leeks to the dish and fry gently for 5 minutes until soft.
- 5
Stir in the sliced carrots, drained oat groats, bay leaves, and chopped thyme.
- 6
Return the browned beef and all resting juices back into the casserole dish.
- 7
Pour over the hot beef stock, salt, and pepper, stirring everything together thoroughly.
- 8
Bring the liquid to a gentle simmer on the hob, then cover tightly with a lid.
- 9
Transfer the dish to the oven and bake for 4 to 5 hours until the oats swell and the meat is tender.
- 10
Remove the lid, discard the bay leaves, and stir well before ladling into warm bowls.
Chef's tips
Soaking the oat groats (hulled whole oats) beforehand allows them to break down and yield a rich texture without turning mushy. Check the dish after 3 hours and add a splash of boiling water if the oats have absorbed all the stock.
Ingredient substitutions
- oat groats → pinhead oats (steel-cut oats, though cooking time will shorten by 1 hour)
- shin of beef → braising steak or beef chuck
- beef dripping → vegetable oil or unsalted butter
Storage
Cool completely and store refrigerated in an airtight container for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, adding a splash of stock or water to loosen.
Common mistakes to avoid
- •Using rolled porridge oats instead of whole oat groats, which dissolves into paste.
- •Baking at too high a temperature, drying out the stew before the groats soften properly.
Serving suggestions
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