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This recipe is classed as easy

Rating 3.05 / 5 (22 votes)

Prep time:
30 min
Cook time:
1 hr 30 min
Serves:
4

Justine Schofield combines the rich flavours of slow-cooked beef and port in this comforting puff pastry pie

Method

1. 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.

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