Ingredients
- Onion Gravy
- 4 tbsp. unsalted butter
- 2 large yellow onions, sliced
- 1 1/2 cups plus 1 tbsp. flour
- 2 cups beef stock
- 1/3 cup madeira wine
- 1/2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- For the steak
- 1 tbsp (15ml) of vegetable oil
- 15 to 20 chipolini onions
- 15 to 20 mushrooms
- 1 lb (454g) of stewing beef or beef skirt, cut into bite-sized pieces
- 1 Tablespoon colemans mustard
- Parsley, thyme
- 3 tbsp (45g) of plain flour
- pinch of salt
- pinch of black pepper
- 1 tbsp (15ml) of powdered beef bouillon
- 1 1/4 cup beef broth
- 1/2 cup ale
- 1 tablespoon (15g) of black pepper
- 1 lb of puff pastry for the lid
- 1 tablespoon worcestireshire sauce
Preparation
Step 1
INSTRUCTIONS
1. Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.
1.Pre-heat the oven to 300°F (150°C).
2.Heat the oil in the base of a large, heavy-bottomed pot or Dutch oven; then add the onions and fry for about 3 minutes, or until just soft.
3.Season the flour with a little salt & black pepper; then coat the pieces of beef in this.
4.Add the floured pieces of beef to the pot and fry for a few minutes until browned all over.
5.Add the beef bouillon and ale to cover the meat; then add mushrooms and onions stir in a herbs and mustard, worcestirshire sauce.
6.Bring the mixture to a boil and then cover the pot. Transfer to the oven and cook slowly at 300°F (150°C) for 2 hours. Check the dish after 1 hour and then after a further 30 minutes to ensure that it is not drying out and add more water to the pot if necessary.
7.After the beef has cooked for 2 hours, Top-up the liquid level, replace the lid and return it to the oven to cook for a further 60 minutes. Stir the pot after 30 minutes.
9.Roll out the pasry into a circle place filling in the middle. Fold the sides up to make a dish. Add gravy on top. 10.Brush the pastry around the edge with a little milk and then cover the meat with the the remaining 8 x 12" (20 x 30cm) sheet of pastry before crimping around the edges with a fork.
11.Trim the edges neatly and make a couple of slashes in the top to allow steam to escape. Form any left-over pastry into leaf shapes to decorate the top of the pie, if desired.
12.Place the pie in the oven and bake for about 30 minutes, or until the top is nicely browned and the filling is piping hot.