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How to make Family beef burgundy pie

Yield = 6
Prep time: 0:20
Cook time: 2:45
Total time: 3:05

Ingredients

  • 40g (1/4 cup) plain flour
  • 1.25kg beef chuck (casserole) steak, excess fat trimmed, cut into 1cm pieces
  • 2 tablespoons olive oil
  • 250ml (1 cup) red wine
  • 250ml (1 cup) Massel beef stock
  • 200g button mushrooms, quartered
  • 3 carrots, peeled, cut into 2cm pieces
  • 2 celery sticks, ends trimmed, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh continental parsley
  • 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg yolk, lightly whisked
  • Steamed green beans, to serve

Method

  • Step 1 Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss to evenly coat. Shake off any excess flour mixture.
  • Step 2 Heat one-third of the oil in a large heavy-based saucepan over medium-high heat. Add one-third of the beef and cook, turning occasionally, for 3-4 minutes, or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining oil and beef, reheating the pan between batches.
  • Step 3 Increase the heat to high. Add the wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 2 minutes. Stir in the stock, mushroom, carrot, celery, onion and garlic. Cover and bring to the boil.
  • Step 4 Reduce heat to medium-low. Return the beef to the pan and cook, covered, for 1 hour. Cook, partially covered, for a further 30 minutes or until the beef is almost tender. Uncover and cook for a further 20-30 minutes or until the sauce thickens and the beef is very tender and starting to fall apart. Add the parsley and stir to combine. Set aside for 2 hours to cool.
  • Step 5 Preheat oven to 180°C. Transfer the beef mixture to a 24cm (top measurement) pie dish or 1.5L (6-cup) capacity ovenproof dish. Top with pastry and press the edges to seal. Trim excess. Brush the top of the pie with egg yolk. (To freeze, see notes.)
  • Step 6 Bake in oven for 25-30 minutes or until the pastry is golden brown and the filling is heated through. Serve with steamed green beans.