- 1.7 kg boneless beef shoulder, cut into 2cm cubes
- For dusting: seasoned flour
- 30 ml olive oil
- 2 onions, diced
- 2 stalks of celery, diced
- 1 carrot, diced
- 1 clove of garlic, finely chopped
- 600 ml beef stock
- 375 ml red wine (1½ cups)
- 10 sprigs of thyme
- 3 fresh bay leaves
- 40 gm plain flour
- 200 gm pine mushrooms, coarsely torn
- 30 ml red wine vinegar
- 375 gm butter puff pastry
- 1 egg, lightly beaten with 1 tbsp milk
- To serve: steamed Roman beans
- 1Dust 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).
- 2Place 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.
- 3Preheat 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.
Drink Suggestion: Rich shiraz. Drink suggestion by Max Allen