• 1kg gravy or chuck steakcut into 5cm cubes
  • 70g plain flour
  • 1teaspoon ground black pepper
  • 0.5teaspoon garlic powder
  • 0.5teaspoon onion powder
  • 0.5teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
  • 1 large yellow onionpeeled thinly sliced
  • 2cloves garlicpeeled and minced
  • 400g button mushroomsthinly sliced
  • 5inch large carrotspeeled and cut into 2cmchunks
  • 2cm stalks celerycut into 1/2pieces
Guinness Broth
  • 460g Guinness Stout
  • 240g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5teaspoon mustard powder
  • salt and pepperto taste
  • 1teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium eggwhisked well
  1. In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
  2. Preheat oven to 160C. In a Dutch oven, or ovenproof saucepan over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef.
  3. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions.
  4. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best.
  5. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon corn flour, combine well. Add back into the beef mixture.
  6. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.
  7. If using a 25 – 30cm pie dish. Put the beef mixture into the pie pan. Lay puff pastry sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Bake on middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden. Serve immediately.
  8. Serve with minted peas or mash.