Ingredients

Method

• 2.6 kg Woolworths stewing beef, bones removed
• 9 T flour
• sea salt and freshly ground black pepper, to taste
• 4 large carrots, peeled
• 6 shallots, sliced
• 1 bunch celery
• 6 Woolworths Mediterranean potatoes, peeled
• 6 T olive oil
• 500 g diced bacon
• 4 cloves garlic, crushed
• ½ cup brandy (optional)
• 6 x 25 g sachets Woolworths demi-glacé concentrate beef stock, prepared
• 15 g thyme, leaves picked
• 1 batch rough puff pastry

Method

Ingredients

1. Preheat the oven to 160°C. Cut the meat into medium-sized chunks and place in a large bowl. Sprinkle over 5 T flour and season. Toss to coat. Dust off any excess flour.

2. Dice the carrots, shallots, celery and potatoes slightly smaller than the meat.

3. Heat a large ovenproof saucepan or deep roasting pan over a high heat and generously drizzle with olive oil. Once hot, brown the meat in batches. Set aside.

4. In the same pan, fry the bacon until golden. Remove using a slotted spoon and keep the fat in the pan. Reduce the heat to medium and sauté the shallots until translucent, then add the garlic, carrots, potatoes and celery and sauté for 6 minutes.

5. Deglaze the pan with the brandy and reduce by half. Add the stock and bring to the boil, then reduce to a simmer.

6. In a small bowl, mix the remaining flour with a little water until a smooth paste is formed. Add to the simmering stock and vegetables and whisk until slightly thickened.

7. Add the beef, bacon and thyme. Remove from the heat and cover with a lid or foil. Preheat the oven to 160°C. Roast for 2–3 hours, or until the meat is tender. It’s important to try to keep the meat in a single layer so the ingredients slowly caramelise and become tender and don’t steam.

8. Serve with the baked rough puff pastry for dipping.

Cook's note: The key is to cook the ingredients separately to maintain each one’s flavour and texture.

Find a recipe for rough puff pastry here.

Find more pie recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant:  Claire-Ellen Van Rooyen