PASTRY BEEF & POTATO CASSEROLE
SERVES 4 PREP 20 MINS COOK 2 HRS 35 MINS
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.