Beef In Red Wine/Beef & Mushroom Pie

INGREDIENTS (Each Recipe Serves 2-3)

◆ 3tbsp sunflower oil

◆ 1 large onion, chopped

◆ 1 garlic clove, crushed

◆ 800g lean braising steak,

cut into chunks

◆ 2tbsp plain flour

◆ 300ml red wine

◆ 200ml beef stock

◆ 1tsp fresh thyme leaves

◆ 12 small shallots, peeled

◆ 125g back bacon, chopped

◆ 2 carrots, cut into thin

sticks, optional

◆ Salt and freshly ground

black pepper

◆ Thyme leaves, to garnish For the pie:

◆ 15g butter

◆ 75g button mushroom,

sliced

◆ 250g puff pastry

◆ 1 egg yolk

1Heat 1tbsp oil in a large casserole or heavy based saucepan, add the onion and cook for 5-6 mins, until light golden, adding the garlic for the last minute. Add another tbsp oil and the braising steak and cook for 4-5mins to brown.

2Stir in the flour, then gradually add the red wine and stock. Bring to the boil, add the thyme leaves and reduce to a simmer. Cover and simmer for 1 ½ hours.

3Heat the remaining oil and add the shallots and bacon. Cook for 5mins to brown the shallots and bacon. Drain off any excess fat and stir the shallots and bacon into the casserole. Simmer for a further hour. Adjust the seasoning.

4Remove half the recipe and leave to cool, then freeze. If you wish to add another vegetable, add the carrots to the remaining beef in red wine and simmer for 30mins, until carrots are tender. Ser ve the beef in red wine with mashed potato and a rocket and tomato salad. Garnish with a few sprigs of fresh thyme, if wished.