- 1.25 kg diced chuck steak
- salt and freshly ground black pepper
- olive oil
- 8 small pickling onions, peeled and cut into quarters
- 250g button mushrooms, sliced into thirds
- 1 tablespoon freshly chopped herbs (thyme, marjoram)
- 440 ml can Guinness
- 3 cloves garlic, sliced
- 500 ml rich beef stock
- 3-4 sheets Edmond’s butter puff pastry (search to find butter puff, it makes a difference)
1 egg, whisked
Toss beef in flour seasoned with salt and freshly ground black pepper.
Heat olive oil in a pan and cook beef in batches until golden brown. Add onions, mushrooms, Guinness, garlic and stock to the pan and bring to the boil. Reduce heat, cover and leave to cook for 2 hours. Check seasoning and then remove from heat and allow filling to cool.
Preheat oven to 200 C Line individual pie dishes or one large dish with pastry and spoon in filling. Top with pastry, sealing edges. Brush with egg and cook for 20-25 minutes until pastry is puffed and golden.
* If filling seems lacking in flavour then add a dissolved beef stock cube and simmer stew for a further 10 minutes.