Sat, 14 March 2026
Ingredients (Serves 4/6) :
900g Chuck steak (cut into small chunks)
4 Cloves garlic (chopped)
2 Carrots (chopped)
2 Celery sticks (chopped)
2 White onions (chopped)
2 Tbsp plain flour
2 Tbsp butter
1 Tbsp vegetable oil
500ml Stout
300ml Beef stock
1 Sprig fresh thyme
1 Bay leaf
1 Small bunch parsley (chopped)
1 Tsp Worcestershire sauce
2 Tsp tomato puree
2 Tsp sugar
1 Egg yolk (beaten)
1 Sheet ready to roll puff pastry
Salt & Pepper to taste
Method :
Take your beef chunks, and coat them in the flour. Now place a large pot on a medium high heat and melt the butter, and add oil. Once the butter has melted and the pan is hot, add the beef and season. Allow the beef to sear, and once its browned, remove it from the pan. In the same pan, add another drop of oil, and all of your veg. Let the veg soften and begin to cook, and season. Now add the beef
back into the pot, with the tomato puree, and mix well. Now add your stout, and using a spoon, scrape all the bits off the bottom of the pan. Add the stock, the thyme, and bay leaf, sugar, and the Worcester sauce. Reduce the heat to a very gentle simmer, and place the lid on. Leave this cook for roughly 3 hours, or until the pieces of beef fall apart when you put a fork through them, once this is ready, remove the thyme and bay leaf, and season to taste.
Next, take a large pie dish (or small individual ones) and pour your beef mixture in. Then cover with your pastry sheet. Brush the pastry with the egg yolk, and sprinkle some sea salt over the top. Put a small slit in the pastry to allow steam to escape. Now place the dish on an oven tray, and bake in the oven at 200 degrees, for 20 to 25 minutes, or until the topping is golden and the pastry has puffed up.
To Serve :
Remove the dish from the oven, then sprinkle with the chopped parsley, and let people help themselves, and enjoy!
