Who can possibly resist a proper pie, especially on a cold, dark winter’s day? There is something very comforting about biting into a soft, rich and flaky crust, which leads to luscious tender beef. A true British classic!
For 8 people
Preparation Time: 30 mins
Cook Time: 2 hrs
• 450g (1lb) bacon lardons
• 30g (1oz) butter
• 15ml (1 tbsp) oil
• 450g (1lb) onions, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 900g (2lbs) braising steak, cubed
• 30ml (2 tbsp) plain flour
• 250ml (1 cup) red wine
• 500ml (2 cups) beef stock
• 30ml (2 tbsp) tomato puree
• 2 bay leaves
• 5 thyme sprigs
• 600g (1½ lbs) mushrooms, cleaned and chopped
• 600g (1½ lbs) carrots, peeled and chopped
• Salt and pepper, to taste
Preheat the oven to 170°C/fan 150°C/340°F/gas mark 3
1. Fry the bacon with the butter and oil in a large ovenproof casserole dish until browned.
2. Add the onions and garlic and fry until translucent.
3. Add the beef and fry until browned.
4. Stir in the flour then pour in the wine, stock and tomato puree.
5. Add the bay and thyme, then the mushrooms and carrots.
6. Stir everything then bring the contents to a slow bubble.
7. Place the casserole in the oven and cook for 1 hour. Lower the heat to 140°C/fan 120°C/280°F/gas mark 1 and cook for another 2 hours, or until tender.
8. Serve with mash and greens.
This stew freezes well.
Although I live in Chelmsford, London is only 30 minutes away. England’s capital truly is a melting pot of cultures and just about every cuisine can be found in it.
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