Beef Burgundy Pie

Ingredients (serves 6)

• 40g (1/4 cup) plain flour
• 1.25kg beef chuck (casserole) steak, excess fat trimmed, cut into 1cm pieces
• 2 tbs olive oil
• 250ml (1 cup) red wine
• 250ml (1 cup) beef stock
• 200g button mushrooms, quartered
• 3 carrots, peeled, cut into 2cm pieces
• 2 celery sticks, ends trimmed, coarsely chopped
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tbs chopped fresh continental parsley
• 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 1 egg yolk, lightly whisked
• Steamed green beans, to serve

Method

1. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss to evenly coat. Shake off any excess flour mixture.
2. Heat one-third of the oil in a large heavy-based saucepan over medium-high heat. Add one-third of the beef and cook, turning occasionally, for 3-4 minutes, or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining oil and beef, reheating the pan between batches.
3. Increase the heat to high. Add the wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 2 minutes. Stir in the stock, mushroom, carrot, celery, onion and garlic. Cover and bring to the boil.
4. Reduce heat to medium-low. Return the beef to the pan and cook, covered, for 1 hour. Cook, partially covered, for a further 30 minutes or until the beef is almost tender. Uncover and cook for a further 20-30 minutes or until the sauce thickens and the beef is very tender and starting to fall apart. Add the parsley and stir to combine. Set aside for 2 hours to cool.
5. Preheat oven to 180°C. Transfer the beef mixture to a 24cm (top measurement) pie dish or 1.5L (6-cup) capacity ovenproof dish. Top with pastry and press the edges to seal. Trim excess. Brush the top of the pie with egg yolk. (To freeze, see notes.)
6. Bake in oven for 25-30 minutes or until the pastry is golden brown and the filling is heated through. Serve with steamed green beans.

Notes

• 
  To freeze: Make the pie to the end of step 5. Cover the pie dish with a double layer of plastic wrap. Label, date and freeze for up to 3 months. To thaw: Place the pie in the fridge for 24 hours or until thawed. To cook: Preheat oven to 180°C. Place the thawed pie on a baking tray. Remove and discard the plastic wrap. Bake in oven for 30 minutes. Cover with foil and bake for a further 10-15 minutes or until the pastry is golden brown and the filling is heated through. Serve with steamed green beans.