Ingredients Jump to Instructions ↓

  1. 700g beef chuck (casserole) steak, cut into 2 1/2cm pieces

  2. 1 tbs olive oil

  3. 200g bacon rashers, rind removed, coarsely chopped

  4. 1 brown onion, coarsely chopped

  5. 70g (1/4 cup) tomato paste

  6. 2 tbs plain flour

  7. 1 x 440ml can Guinness beer

  8. 250ml (1 cup) beef stock

  9. 2 tsp chopped fresh thyme

  10. 1 tbs brown sugar

  11. 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed

  12. 1 egg, lightly whisked

Instructions Jump to Ingredients ↑

  1. Method Season beef with salt and pepper. Heat oil in a saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer to a bowl. Repeat with remaining beef.

  2. Reduce heat to medium-low. Add bacon and onion and cook, stirring, for 5 minutes or until onion is soft. Reduce heat to low. Add tomato paste and flour and cook, stirring, for 5 minutes. Gradually add Guinness, whisking until the mixture thickens.

  3. Add the beef, stock, thyme and sugar. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 3 hours. Season with salt and pepper. Set aside to cool completely.

  4. Line 2 baking trays with non-stick baking paper. Use a round 11cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1/3 cup of beef mixture in the centre of half the pastry discs. Top with the remaining pastry discs and press edges together to seal. Place on the lined trays. Brush with egg.

  5. Preheat oven to 220°C. Bake in oven, swapping trays halfway through cooking, for 20 minutes or until golden. Serve.


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