1.7 kgboneless beef shoulder, cut into 2cm cubesFor dusting:seasoned flour30 mlolive oil2onions, diced2stalks of celery, diced1carrot, diced1clove of garlic, finely chopped600 mlbeef stock375 ml (1½ cups)red wine10sprigs of thyme3fresh bay leaves40 gmplain flour200 gmpine mushrooms, coarsely torn30 mlred wine vinegar375 gmbutter puff pastry1egg, lightly beaten with 1 tbsp milkTo serve:steamed Roman beans
Dust beef in seasoned flour, shaking off excess. Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes). Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes). Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours. Add mushrooms and cook until meat is falling apart (30 minutes).
Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste. Add to casserole, stirring until smooth and thick (4-5 minutes). Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
Preheat oven to 180C. Roll pastry to 3mm thick on a floured surface. Place over filling, with edges overhanging. Press with fork tines to seal edges and trim excess with a knife. Brush with eggwash and bake until pastry is golden (about 20 minutes). Serve with beans.