A rich beef and mushroom stew with porcini depth, topped with golden puff pastry and baked until bubbling.
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| prepPreheat oven to 200°C / 390°F | |||||||||||||
| 20 g dried porcini mushrooms (slices, whole or chopped) | Soak porcini 30 min, strain & chop | Add herbs, porcini & soaking liquid, return beef, simmer gently 1 hr 45 min | Stir bacon & mushrooms into stew, simmer uncovered 15 min | Cool stew, pour into pie dish | Top with pastry, brush with egg yolk, cut slits | Bake 200°C / 390°F, 30 – 35 min until golden | Rest 5 min before serving | ||||||
| 312 ml boiled water | |||||||||||||
| 1 kg chuck beef, cut into 2.5 cm cubes | Season beef with salt & pepper | Brown beef in batches, set aside | Cook garlic & onion 2 min | Add fine carrot & celery, cook 6 min | Add carrot chunks, cook 2 min | Stir in flour | Add ale & stock, stir to dissolve | ||||||
| 1 – 2 tbsp vegetable oil | |||||||||||||
| 2 garlic cloves, minced | |||||||||||||
| 1 onion, finely chopped | |||||||||||||
| 1 celery, finely chopped | |||||||||||||
| 1 carrot, finely chopped | |||||||||||||
| 3 carrots, halved lengthwise then cut into 1.5 cm chunks | |||||||||||||
| 80 g flour | |||||||||||||
| 300 ml dark ale (or red wine, Guinness or more beef stock) | |||||||||||||
| 500 ml beef stock | |||||||||||||
| 3 sprigs thyme or 1 tsp dried thyme leaves | |||||||||||||
| 2 bay leaves, fresh or dried | |||||||||||||
| 200 g bacon, diced | Cook bacon until golden, remove; sauté mushrooms 5 min, return bacon | ||||||||||||
| 300 – 400 g / 10 – 13 oz Swiss brown mushrooms, larger ones halved | |||||||||||||
| 1 – 2 sheets puff pastry (enough to cover pie) | |||||||||||||
| 1 egg yolk | |||||||||||||
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