2lbs braising steak cut into chunks
1 oz plain flour
5tblsp oil
1 oz butter
8 oz button mushrooms
2 onions sliced or chopped (up to you)
half tsp sugar
10 ounces of guiness (i bought a tall can of draught)
10 ounces of beef broth
2 bay leaves. 2 tbsp worcestershire sauce
Packet of either puff or shortcrust pastry (any of these work well) i used shortcrust and it turned out well.
1 smll egg beaten for brushing the pastry.
Firstly season your meat with salt and pepper then toss in flour. Heat 3 tblsp oil and brown the meat, when cooked transfer to a dish.
Add another tblsp of oil half butter and add the mushrooms and fry briefly, then add to the beef. Add the rest of oil, butter, onions and sugar to the pan and fry on low heat for few mins til onions are browned. Stir in reserved flour and gradually add the guiness and the stock and bring to the boil stirring,
Return beef and mushrooms to the pan with herbs, worce sauce, salt and pepper. Cover and leave on low heat for one hour. Adjust the seasoning to your own taste. When cooked leave to cool for an hour. You should have a nice thick brown stew that smells so nice.
After stew has cooled then pour into casserole dish.
Roll out your pastry, (you can make your pastry before you cook the filling, just wrap pastry in clingfilm and leave in the fridge for an hour or two)
roll the pastry over the meat filled dish/casserole and seal the edges. (I use egg and water wash to seal the pie.)
Bake in a moderate oven until the crust turns golden brown.
You can adjust the recipe to suit your own tastes and I hope you enjoy this rich and tasty dish.
