First prepare your onions by chopping them into even chunks about a pinky width each. Then chop your choice of stewing or braising steak into even sized cubes. Then add the flour to a sealable plastic bag i.e a zip lock or sandwich bag. Then add the steak into the bag along with the flour, shake until the steak is throroughly covered revealing no red on the steak. Set aside the steak and begin heating up your oil and butter together in a large saucepan or stock pot. Set to a medium high heat, do not cook at too high a temperatue as it will burn and brown the onions which we do not want. Went the butter has melted and and has covered the base of the pot we can now add our onions and cook gently for 2-3 minutes. When the onions are cook we are going to add our steak which should be covered in flour. Gently fry the steak on all sides until brown be careful not to overcook the onions. If there are any pinkish patches on the steak fry for a little longer. When the steak is ready we can add our ale. We are going to let this simmer for about 3 minutes again. Now the meat should be tender, we can now add our stock. Pour in the stock, stir a few times and let it simmer again for 3 minutes to allow the flavours to mix.
We are now going to add our seasons. First pour in salt, pepper, bay leafs and garlic powder. Then add in the honey, steak mix and finally the beef oxo cube (I prefer to add one extra cube crumbled in later, it gives the mix a really beefy taste but you can simply add the oxo to your beef stock if you wish). Let the mixture simmer again for about 5 minutes then add your prepped vegetables. Remember you have to have the vegetables prepped in advance. Add the potatoes, carrots and mushrooms to the pot and mix through. Now we let this simmer for 45 minutes making sure to stir every 15 minutes. Remember there is no rush trust me this'll taste gorgeus if you've done it right. When you come back turn down the temperature to a medium low heat and simmer for a further 45 minutes again making sure to mix.
When you come back have a taster and taste the steak it should be very tender. Check the potatoes and make sure they are nice and soft. If all is well its time to add this bad boy to the casserole dish. Pour the mix in a decent sized rectangular casserole or baking dish. Now roll out your pastry using flour on your work surface and rolling pin. You might be better off saving yourself the trouble and simply using pre-rolled pastry but that's your call. I prefer the stuff you roll out youself. When the pastry is wide enough to cover the stew place on top. Make some shapes out of the left over pasty, some people choose leafs or flowers and well me? I prefer a killer whale leaping over the moon. Keeps you amused. Back on topic when the pastry is neatly layed on top of the mix baste the surface with the egg you whisked earlier. Pre-heat your oven to 200 degrees (400 degrees US) or Gas mark 6. Roast the pie for about 20-30 minutes until the pastry is golden brown and that's you.
Serve with Mashed potatoes or chips, maybe throw in a few yorkshire puddings and a serving of boiled carrots, peas and sweetcorn.
It's as simple as, this recipe was one I adapted from a website. For links to the original you can message me.
Hope you enjoy ^_^ spread the flavour if you enjoy this recipe, tell your friends and if you have any questions feel free to message me. This is my first big oven upload so I'm hoping to make some more uploads in the future.
Best thing is to make sure you have plently of time. If you rush and panic the dish will end up a mess. It's easy on paper but when you actually have to cook it you'll have to manage your time so relax and enjoy the process. Make sure you aren't busy with anything do the chores first and cook the dish nice and slowly. Other than that it's a fun and simple dish to make perfect if you have visitors but I'd suggest cooking the stew the night before if you have guests and leaving the stew in the fridge and reheating in a pot the next day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1243g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 424 (54%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 27.8g||139 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 319mg||98 %|
|Sodium 1989.6mg||69 %|
|Potassium 2841mg||75 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 58.6g|
|Protein 30.6g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 792
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