Ingredients
- beef stewing steak, 2 lb; good quality, at room temperature900 g
- vegetable oil
- onion, medium, peeled and diced1
- plain flour, 15 ml1 tbsp
- Worcestershire sauce1 tbsp
- thyme, marjoram and parsley, fresh; parsley chopped1 handful
- English mustard, 5 ml1 tsp
- bay leaf1
- salt
- black pepper, cracked
- beef stock, 5.1 US oz150 ml
- ale, 4.2 US oz125 ml
- puff pastry450 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Cut the beef into cubes about square.
Heat oil in a saucepan and fry the onion, without letting it colour.
Add beef, making sure the meat is at room temperature first, and cook until medium brown.
Stir in the flour and cook until dark brown (about 1 minute)
Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.
Slowly add beef stock and ale, then bring to the boil.
Simmer gently until beef is almost tender, approximately 1 ½ hours.
Preheat oven to .
Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.
Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.
Bake for 20–25 minutes or until pastry is well-risen and golden brown.
