Serves: 4
Oven Temp: 200ºC/Gas Mark 6Method
- Heat 30ml of oil in a large saucepan, fry the onion until soft, then add the pancetta or bacon and fry until golden brown.
- Add the crushed garlic and fry for 1 minute before adding the mushrooms and frying until soft. Remove this mixture to a plate and heat the remaining 30ml of oil in the pan until hot, add the beef pieces and quickly stir fry until the meat is sealed and browned.
- Add the flour and stir to coat the beef pieces, and then gradually add the stout stirring all the time so the flour and stout combine slowly and create the basis of the sauce. Now add the water and stock cube.
- Pour the onion, bacon and mushroom mixture back into the sauce pan and mix well. Add the bay leaves, cover and turn down to the lowest point and simmer very gently for 1 hour, stirring a few times. Remove the bay leaves.
- This can be served at this stage as a delicious stew, or you can transfer to a large pie dish, or 4 individual dishes, let it cool slightly and cover with ready rolled puff pastry. Trim around the sides of the pie dish, brush the pastry with egg yolk and bake in a hot oven for 20 minutes or until the pastry has risen and is golden brown.
- To serve: Serve with baby new potatoes and vegetables.
Ingredients
Stage 1 - Ingredients
- 30 ml Olive oil
- 100 g Pancetta or smoked steaky bacon chopped
- 1 Garlic clove crushed
- 120 g Fresh Shitake mushrooms cleaned and cut in half
- 120 g Chestnut mushrooms cleaned and cut in half
Stage 2 - Ingredients
- 30 ml Olive oil
- 500 g Northern Ireland Farm Quality Assured beef (Braising steak, cut into 1 inch pieces)
- 60 g Flour
- 400 ml Stout
- 200 ml Hot water with 1 beef stock cube crumbled into it
- 3 Bay leaves
- Salt and black pepper
Stage 3 (optional)– Ingredients
- 1 sheet Ready rolled frozen puff pastry defrosted
- 1 Egg yolk
