Thanks to Elaine for publishing the original recipe for me to find and enjoy.
1lb chuck steak cut into 1” cubes
1 oz seasoned flour
4 oz bacon trimmings, chopped
2 carrots, sliced
1/2 pint light ale
2 Tbsps Worcestershire sauce
1/4 tsp thyme
1 bay leaf
salt and pepper
4 oz sliced mushrooms
Toss steak in seasoned flour
Fry bacon in large pan without fat until golden
Add steak and fry quickly until golden
Add remaining ingredients except mushrooms and bring to boiling point
Turn into a 2 1/2 pint casserole and cook at 325F or 170C for 1 1/2 hours. Add mushrooms and cook for another 30 minutes
My adapatations are not huge, I used shin beef instead of braising steak but that is what I normally use for a beef casserole, and along with the beef I added some kidney for richness but that was my personal choice.
Cook as per Elaine's instructions, and if you want to turn it into a pie then let it cool before adding a shortcrust pastry top to it and bake in the oven at 180 degrees C for 30-35 mins or when the crust is golden brown.
Served with new potatoes and green beans/peas it makes a cool evening seem a little friendlier.