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- 20:00 - Raymond Blanc's Kitchen Secrets - Tomatoes
- 20:30 - Raymond Blanc's Kitchen Secrets - Summer Greens
- 21:00 - Paul Hollywood's Bread - Classic Bread
- Prep time:
- 30 min
- Cook time:
- 1 hr 30 min
Justine Schofield combines the rich flavours of slow-cooked beef and port in this comforting puff pastry pie
Method1. Cut the beef into large cubes. Roll cubes in flour. Add oil to a non-stick frying pan or pot and seal the meat on a high heat until nicely browned. Remove from the pan and place on a plate.
2. In the same pot, fry diced onion and garlic until soft and golden.
3. Add the meat and its juices back to the pan. Add fried speck, mushrooms, red wine, port, beef stock, celery, carrot, thyme, bay leaf and clove. Bring to the boil and then turn the heat down to simmer 10 minutes.
4. Add the stock and let simmer for 1 hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until you achieve the right thickness. Let the stew cool slightly.
5. Heat the oven to 200C/180C fan/gas 6. Place the bourguignon in bowls and cover with the defrosted puff pastry.
6. Cut a slit in the centre of the pastry and firmly seal around the edges. Whisk the egg in a bowl and then brush over the pastry.
7. Bake for 30-40 minutes or until the pastry is golden brown.
- 1 kg chuck steak
- flour, for dusting
- 1 onion, finely diced
- 1 clove garlic
- 500 g speck, or proscuitto, fried
- 500 g mushrooms
- 600 ml red wine
- 300 ml port
- 200 ml beef stock
- 1 stick celery
- 1 carrot, grated
- 2 sprigs thyme
- 1 bay leaf
- 1 clove
- 2 sheets puff pastry
- 1 egg
Tips and suggestions
- if you prefer, you can use mashed potato instead of puff pastry.