PASTRY BEEF & POTATO CASSE­ROLE

SERVES 4 PREP 20 MINS COOK 2 HRS 35 MINS

Homes+ (Australia) - - EASY FOOD -

800g beef chuck steak, cut into 3cm pieces

2 tbsp plain flour ¼ cup veg­etable or olive oil 1 onion, finely chopped

3 cel­ery stalks, coarsely chopped

1 cup boil­ing wa­ter 1 large beef stock cube

400g can diced toma­toes

1 tbsp tomato paste

2 tsp Worces­ter­shire sauce

1 tsp dried thyme 4 equal-sized all-rounder pota­toes, halved 3 car­rots, coarsely chopped

2 sheets frozen puff pastry, thawed

1 cup freshly grated parmesan, plus ex­tra, to serve

ONE Place beef in a bowl. Add flour and toss to coat. Heat half the oil in a 2.5-litre (10-cup) flame­proof and oven­proof casse­role dish over high heat. Cook beef, in batches, for 5 mins or un­til browned. Trans­fer to a plate.

TWO Re­duce heat. Add re­main­ing oil to dish. Cook and stir onion and cel­ery for 3 mins or un­til soft. Add boil­ing wa­ter, crum­bled stock cube, toma­toes, tomato paste, Worces­ter­shire sauce and thyme. Re­turn beef to the pan. Bring to the boil. Re­duce heat and sim­mer, cov­ered, for 1 hour. Add potato and car­rot.

Cook, cov­ered, for 30 mins. Un­cover and sim­mer for a fur­ther 30 mins or un­til beef is very ten­der.

THREE Pre­heat oven to 220ºC/200ºC fan. Sprin­kle one sheet of puff pastry with half the parmesan. Top with an­other sheet of puff pastry, then re­main­ing parmesan. Cut pastry stack in half. Place one stack on top of the other, press­ing down firmly. Cut pastry length­wise into 6 equal strips. Twist strips, pinch­ing ends to seal.

FOUR Ar­range pastry strips over beef. Bake for 20 mins or un­til puffed. Sprin­kle with ex­tra parmesan to serve.

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