750 g beef chuck steak, cut into 4 cm pieces
¼ cup plain flour
Salt and pepper, to taste
2½ tbsp olive oil
1 large onion (200 g), chopped
100 g bacon rashers, chopped
1 tbsp chopped fresh thyme
2 cloves garlic, crushed
200 g Swiss brown mushrooms, sliced
1 tbsp tomato paste
1 cup red wine
1 cup beef stock
2 tbsp chopped parsley
2 sheets frozen puff pastry, thawed
1 egg, beaten, for brushing
Green salad, to serve
- Place beef, flour and salt and pepper in a snap-lock bag. Seal bag, shake to coat. Remove beef. Reserve excess flour mixture.
- Heat 2 tbsp of oil in a medium flameproof casserole dish over a medium heat. Add beef in three batches. Cook for 3 to 4 minutes, turning, or until browned. Transfer to a bowl. Set aside.
- Heat remaining oil in dish. Add onion, bacon and thyme. Cook, stirring, for 5 minutes. Add garlic and mushrooms. Cook for 3 minutes. Add reserved flour mixture and tomato paste. Cook for 30 seconds. Add red wine. Reduce by half. Stir in stock and beef.
- Cook, covered, in a moderately slow oven (160C) for 2 hours, or until tender. Stir in parsley. Season with salt and pepper. Cool.
- Lightly oil four ovenproof dishes (1 1/3-cup capacity). Spoon in prepared beef mixture.
- Sandwich pastry sheets together with egg. Using a dish as a guide, cut out four circles. Place on top of dishes. Press edges to seal, and cut a steam hole in each top. Decorate with pastry scraps. Brush with egg to glaze. Place on an oven tray.
- Cook in a hot oven (200C) for about 15 to 20 minutes, or until tops are puffed and golden and filling is hot.
- Serve pot pies with a green salad.