Ingredients

• 800 - 600 Diced Chuck Steak cut into 4cm pieces

• Plain flour

• Olive oil

• 2 x Medium large brown onions - sliced into half moons - see note

• 3 x Garlic cloves - diced

• 1 x Large carrot, diced to caramelise - see below

• 2 x Celery sticks, diced

• 2 x Tablespoons tomato paste

• 2 x Cups beef or chicken stock - must be rich home made style - see note

• 1 x Large carrot cut into 3cm rounds for pie

• 1 x Teaspoon dried thyme

• 2 x Teaspoons dried oregano

• 1 x Tin diced tomatoes

• 1/4 x Teaspoon black pepper

• Salt to your taste or special diet

• 1 x Puff pastry sheet, cut to fit your baking dish - see method

Preparation

First add the olive oil to a medium hot heavy based pot or Dutch oven. Then lightly coat the beef pieces with the flour and when the pot is hot fully brown the beef on all sides then set aside.

Next keeping the juices from the beef, add the onions, garlic, diced carrots and celery to the pot (add a little more oil if needed) and cook down until fully caramelised. Then add the tomato paste to the base of the pot and allow 3 minutes to reduce the bitterness before stirring into the onions.

Now add the stock to deglaze the pot and stir to bring everything together then add the red wine and the spices. Return the beef to the pot including any beef juices then add the tomatoes and stir again.

Next, seal the lid on the pot and place in a preheated oven at 160c for 3 hours. After two hours add the round carrots, stir and continue until the meat is falling apart and the sauce has thickened.

Then transfer the cooked meat and sauce to a baking dish (this will be your table serving dish) if not already using and place the pastry sheet over the top, brush with an egg wash and place in the preheated oven at 180c untill the pastry turns golden brown.

Important: The two onions are important giving an Onion Lyonnaise style richness to the sauce.

Comments: It is important that the stock is best quality. Proper Home Made stocks are always best. Avoid the over salted, cardboard supermarket stocks will not give the flavour needed