Steak and red wine Pie recipe

Steamed Roman beans

Method

• 01
• Dust beef in seasoned flour, trembling off excess. Warmth oil inside a heavy-based casserole over medium-high warmth, add beef and prepare, stirring from time to time, until brown (4-a few minutes). Add onion, celery, carrot and garlic clove and prepare until vegies are tender (4-a few minutes). Add stock, wine and herbal treatments, season to taste with ocean salt and pepper, reduce warmth to medium and simmer for just two hrs. Add mushrooms and prepare until meat is failing (half an hour).

• 02
• Place flour in a tiny bowl and add enough braising liquid (about 1/3 cup) to create a thin, smooth paste. Increase casserole, stirring until smooth and thick (4-a few minutes). Season to taste, add vinegar, awesome, then spoon into an 8-cup capacity cake dish, getting rid of bay leaves.

• 03
• Pre-heat oven to 180C. Roll pastry to 3mm thick on the floured surface. Place over filling, with edges overgrown. Press with fork tines to close edges and trim excess having a knife. Brush with eggwash and bake until pastry is golden (about twenty minutes). Serve with beans.