Ingredients

• Approx 500-600g stewing/casserole beef
• Plain flour
• 1 medium sized onion
• 2 carrots
• 2 sticks of celery
• 1 bay leaf
• 1 tsp paprika
• 2 tbsp tomato puree
• 2 tbsp Worcestershire sauce (optional – I have made without this and it’s fine)
• 350ml beef stock OR if using wine instead of ale 400ml beef stock
• 250ml ale – I find that something dark works best as it gives a richer flavour OR 200ml red wine
• Ready rolled puff pastry

Method

• Preheat oven to 150C/140C Fan/Gas mark 4
• Cut the beef into 1cm squares and dust with the flour. I find it easiest to pour flour onto a plate/bowl and then add the beef and stir it around until covered.
• Fry the beef until browned and then set it aside.
• Put your casserole dish or a large high-sided frying pan on a medium heat to fry the onion, carrot and celery for 5-10mins to soften.
• Add the beef back into the pan, along with the paprika, bay leaf, puree and Worcestershire sauce. Stir until covered.
• Add the beef stock and ale, and bring to the boil.
• Put the dish in the oven with the lid on (or if you’re using a frying pan, transfer to a dish first) and cook for at least 3 hours.
• You can turn up the heat towards the end and remove the lid to thicken it up and add some more flour if needed.
• At this point, it’s your choice what you do with the pastry but make sure you brush it with beaten egg or milk before it goes in the oven:
  • Cut the pastry into individual portions, cook in the oven on a baking sheet for around 20mins and then dish up the meat onto a plate and top with the cooked pastry.
  • Pour the meat and sauce into an oven dish, cover with pastry and cook in the oven for around 20mins.
  • Make mini pies by cutting rounds out of the pastry (large circles for a base and small circles for a lid). Line a cupcake tray with the bases, fill with meat and pop the lid on top to cook for 15-20mins.