Prep 30 mins
Cook 2 hrs
Couldn't find one just like this on Zaar- delicious and comforting.
- 2 lbs boneless cross-rib roast or 2 lbs blade roast, trimmed
- 2 tablespoons vegetable oil
- 6 slices bacon, chopped
- 2 tablespoons butter
- 2 onions, sliced
- 12 ounces mushrooms, quartered if large
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 (440 ml) canguiness beer (or whatever you have)
- 1 tablespoon grainy mustard
- salt and pepper
- 6 1⁄2 ounces packages puff pastry, thawed
- 1 egg, beaten
- Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
- Transfer to bowl with a slotted spoon.
- Add bacon to pan and cook until crisp.
- Add to beef.
- Drain the fat from the pan and melt the butter over medium heat.
- Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
- Stir in tomato paste and cook, stirring, for 2 minutes.
- Sprinkle with flour and cook, stirring, for 1 minute.
- Whisk in beer, mustard, salt and pepper until smooth.
- Return beef mixture with any juices to pan.
- Cover and bake in 350 oven for 1 hour or until beef is tender.
- Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
- Put mixture into an 8 cup (2 L) oval casserole.
- On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
- Trim edges.
- Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
- Brush with egg and make 4 slashes for steam vents.
- Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.
Fantastic recipe. I always double it and freeze one batch, before adding the puff pastry. Then I can thaw, top it with pastry(or mashed potatoes) and continue.