The Peterborough Evening Telegraph - - Food & Drink -

(Serves 4) 900g stew­ing beef, diced 25g flour (plus ex­tra for dust­ing) 100g but­ter 2 onions, roughly chopped 2 cloves gar­lic, roughly chopped 2 medium car­rots, roughly chopped 150g but­ton mush­rooms 2 sprigs fresh thyme 1 bay leaf 400ml good qual­ity ale 500ml beef stock Salt and pep­per 1 egg, beaten, for glaz­ing 300g ready-made rolled puff pas­try Pre­heat the oven to 220°C/Gas Mark 7. Pour the flour into a bowl and sea­son well. Coat the meat with the sea­soned flour. Heat half the but­ter in a heated pan and add the meat, sear­ing all over un­til golden brown. Add veg­eta­bles, herbs, ale and stock. Cover with a lid and gen­tly sim­mer for one hour. When cooked, sea­son, add re­main­ing but­ter and pour into an oven­proof dish. Brush the edge of the dish with the beaten egg. Place pas­try over the dish, pinch­ing the edges so that it sticks. Trim off any re­main­ing pieces from around the edge. Brush the pas­try top thor­oughly with the re­main­ing beaten egg and place on a bak­ing tray. Bake for 20-30 min­utes un­til golden brown on top.

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