2 onions, sliced
800g-1kg of gravy beef
2 tbsp flour
1 cup beef stock
½ cup red wine (or 2 tblsp balsamic vinegar)
1 tblsp tomato paste
2 tbsp dried porcini mushrooms
Rough Puff Pastry
Heat a little oil in a heavy pan or a Dutch oven and slowly cook the sliced onion. When they are soft and translucent remove them from the pan. Cut the beef into 1cm pieces and dust with the flour. Heat a little more oil in the pan and brown the meat in batches. This is a crucial step as the caramelisation of the meat will add depth of flavour to the stew so ensure the meat is golden and brown all over. Don’t overcrowd the pan as this will cause the meat to steam rather than sear.
After the last batch of meat is cooked deglaze the pan with the wine. When the wine has reduced, add back the cooked onion and beef along with the stock and tomato paste. Put the lid on the pan and place in a 150°C oven for 1 hour. After an hour, stir in the mushrooms and return to the oven for another 1–1 ½ hours. When cooked, take the stew out of the oven and check for seasoning before allowing to cool completely.
To turn in to a delicious pie heat the oven to 200°C. Roll out rough puff pastry and with it line a pie dish. Put the cold beef and mushroom mix into the lined pie dish before topping with pastry. Crimp and seal the edges, prick the pastry top and then glaze with a beaten egg. I topped mine with a few fennel seeds. Bake for 30-45 minutes or until the pie is golden and brown.
TIP: To avoid the dreaded soggy bottomed pie avoid using a glass pie dish. Metal pie dishes work best. I also cheat a little by putting my pizza stone in the oven when it is heating up and place the pie dish on the hot pizza stone, helping the bottom of the pie to cook.