200g plain flour
130g butter or margarine
3tbsp olive oil
Pinch of salt
1 beaten egg, for glaze
1kg of beef chuck
25g plain flour
Dash of oil
2-3 large onions
2 celery sticks
2 carrots (optional)
2tsp Worcester sauce (or similar)
2tsp tomato puree
1 bottle of Guinness stout (330ml bottle or upto a pint)
300ml stock (beef or vegetable)
Salt and black pepper, to season
1. Chop onions, celery and carrots (if using). In a large bowl, mix 25g flour with salt and black pepper. Rinse the beef chuck and drain. Add it to the seasoned flour and toss it around until every chunk of meat is coated.
2. Heat some oil in a pan and fry the meat for a few minutes until browned. Place the meat back into the ‘flour bowl’ while you fry the onions/carrots/celery in the same pot for a few minutes.
3. Once nicely browned, tip the meat back into the pot, with the remaining ingredients for the filling (beer, stock, Worcester sauce, tomato puree, sugar).
4. Once you’ve stirred it all together, taste for seasoning and then put the lid on and cook. Turn the heat down to low, leave it like this for about 2 and a half hours to develop the flavours.
5. While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl. Knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, in your fridge until the stew is ready.
6. As you open the pot, taste to check seasoning and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat.
7. Once it’s reduced you’ll find that you won’t need to season anymore as it’s so tasty! Leave to cool down and fill into a pie dish (20cm), or an individual pie dish, then pre-heat your oven to 200°C.
8. Once it’s reached desired temperature, roll out the dough to 3mm and line bottom of dish. Blind bake for approx. 15 mins. Add your beef mix, then cover the top of your stew with the rest of the pastry. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
9. Bake for around 30 minutes until the crust is browned and starts to show signs of flaking.
Best served with sweet potato mash and buttery leeks!