2 carrots, thinly sliced
200g/7oz button mushrooms, left whole
2 tbsp chopped parsley
250g/9oz shallots or silverskin pickling onions, halved
3-4 tbsp hot horseradish sauce, from a jar
2–3 tbsp onion marmalade
50²µ/1ΒΎ΄Η³ϊ plain flour
1–2 tbsp Worcestershire sauce
3 bay leaves
150ml/5fl oz beef stock
salt and freshly ground black pepper
gravy browning (optional)
2–3 tbsp light olive oil
175g/6oz self-raising flour, plus extra for dusting
75²µ/1ΒΎ΄Η³ϊ suet, shredded
1kg/2lb 4oz braising beef, cut into cubes
500ml/18fl oz ale