Preparation time is 20minutes
Cook time is 2hours 30minutes
Total time is 2hours 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 1.20kilograms beef bolar blade roast, cut into 3cm pieces
- 1 large brown onion, halved, cut into wedges
- 2 carrots, thickly sliced
- 2 sticks celery, thickly sliced
- 2 cloves garlic, crushed
- 100grams button mushrooms
- 2tablespoons plain flour
- 1 cup dry red wine
- 420grams no-added-salt diced tomatoes
- 1/2 cup no-added-salt tomato paste
- 1/4 cup Worcestershire sauce
- 1 cup frozen baby peas
- 1 sheet frozen puff pastry, partially thawed
- 1 free range egg , lightly whisked
- 60grams baby spinach leaves
Nutrition per serving
3220kJ / 770Cal
3220 Kilojoules or 770 Calories
37% of daily energy intake*
Protein
7.2grams
Fat
12.4grams
Carbs
28.0grams
Sugars
10.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With a flaky crust and rich beef filling, this bourguignon pie features mushrooms, carrots and onions to create a feast worthy of a crowd.
Method
Step 1 of 4
Heat 1 tbs oil in a 20cm-diameter (top), 1.5L ovenproof saucepan over medium-high heat. Cook beef, in batches, for 2 minutes or until browned. Transfer to a plate.
Step 2 of 4
Add remaining oil to pan. Add shallots and cook, stirring, for 2 minutes or until softened slightly. Add carrot, celery and garlic and cook, stirring, for 2 minutes or until lightly browned. Stir in mushrooms and cook, stirring, for a further 3 minutes or until slightly softened.
Step 3 of 4
Sprinkle flour over vegetables and cook, stirring, for 30 seconds or until well combined. Add wine and bring to the boil, stirring, for 2 minutes or until thickened slightly. Add canned tomato, tomato paste and Worcestershire sauce and stir to combine. Add beef. Bring to the boil, then reduce heat to medium. Cover and simmer, stirring occasionally, for 1 hour 30 minutes or until beef is tender. Uncover and simmer for a further 30 minutes, stirring occasionally, or until sauce thickens and beef is very tender. Stir in peas. Remove from heat. Season.
Step 4 of 4
Preheat oven to 220°C/200°C fan-forced. Place pastry over top of saucepan, pressing edges to seal, then trim any excess pastry that overhangs. Brush evenly with egg. Bake for 20 minutes or until pastry is golden-brown and puffed. Remove from oven. Stand for 5 minutes. Serve topped with spinach.
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