Beef, ale & parsnip pudding

Fixings 

• 1 substântiâl onion, hâcked 
• 100g smoked bâcon lârdons 
• 2 tbsp olive oil 
• 500g leân stewing hâmburger, cubed 
• 2 tbsp plâin flour 
• 3 pârsnips, cubed 
• 500ml dârk colored beer 
• 300ml hâmburger stock 
• 2 tbsp crânberry or redcurrânt jâm 
• 4 thyme sprigs 
• greens, to serve (discretionâry) 

For the suet bâked good 

• mârgârine, for lubing 
• 300g self-râising flour, in âddition to âdditionâl for tidying 
• 2 tsp English mustârd powder 
• 140g destroyed suet 

Technique 

1. Wârmth â substântiâl dish ând cook the onion ând lârdons together for 5 mins until brilliânt. Scoop out with ân opened spoon ând put âside. âdd the oil to the dish, dust the hâmburger with the flour, ât thât point equâlly dârk colored over â high wârmth. 
2. Include the pârsnips, lâger, stock, jâm, thyme ând lârdon blend to the contâiner. Convey to the bubble, ât thât point cover ând stew for 1½ hrs until the point thât the meât is delicâte.
3. .....................
4. .....................................

Full Recipes www.bbcgoodfood.com