900g braising beef steak
3 tbsp plain flour
2 onions, peeled and chopped
3 tbsp olive oil
2 carrots, peeled
2 celery sticks, peeled
1 garlic clove, peeled and crushed
600ml beef stock
Thyme and rosemary sprigs
200g mixed mushrooms
300ml red grape-based beverage
1 Preheat the oven to 200°C, 390°F.
2 Remove all the sinew from the braising steak, then chop into bite-size pieces.
3 Cover the steak pieces with flour, then season with salt and pepper.
4 Heat the olive oil in a pan and sauté the onions, celery, carrots, garlic, chopped thyme and rosemary.
5 Add the beef to the sautéed vegetables, cooking slowly. Add the wine and beef stock and simmer.
6 When the beef is tender, sauté the mixed mushrooms in a separate pan and add to the beef.
7 Spoon the meat into serving bowls and place your puff pastry over the top. Glaze with the egg and place into the oven until golden brown.