Ingredients
Scale
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1/2 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
- Olive oil, salt, pepper
Instructions
- Season beef with salt and pepper and brown in a large pot with olive oil; set aside.
- In the same pot, cook bacon until crisp; remove and set aside.
- Saute onion, garlic, and mushrooms until softened.
- Return beef and bacon; sprinkle flour and stir to coat; cook 2 minutes.
- Deglaze with red wine (if using) and simmer to reduce slightly.
- Stir in beef stock, tomato paste, thyme, and bay leaf; simmer until thick and tender, about 45-60 minutes.
- Cool the filling, then fill a pie dish lined with puff pastry; top with pastry, seal edges, and brush with egg wash.
- Bake at 200°C (400°F) until crust is golden and flaky, about 25-30 minutes. Let rest before slicing.
Notes
- Chill the filling before assembly for crisper crust.
- If you prefer, use store-bought shortcrust pastry for a different texture.
- For gluten-free, substitute cornstarch and gluten-free puff pastry.
- Leftovers reheat well; refrigerate up to 3 days.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Method: Braising, baking
- Cuisine: Modern Comfort
- Diet: Main Course
Nutrition
- Serving Size: 1 slice
- Calories: 520 calories
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
