Recipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.
800 g–1 kg stewing steak
2 Tbsp (30 ml) cake flour
salt and milled black pepper
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
2 large onions, thinly sliced
2 carrots, chopped
1 Tbsp (15 ml) Worcestershire sauce
2 tsp (10 ml) tomato purée
800 ml stout
1 beef stock cube
2 tsp (10 ml) sugar
1 packet (400 g) ready-rolled all-butter puff pastry
1 egg, lightly beaten
Cut the steak into cubes. Place the flour and seasoning into a large plastic bag, then add the steak cubes and shake to coat until the meat is coated all over. Heat the butter and oil in a large heavy-based pan and fry a few cubes at a time until browned on all sides. Remove from the pan and set aside.
In the same pan, quickly fry the onions and carrots until the onions are translucent. Place the onions, carrots and beef cubes in the slow-cooker, set to Low, and then add the Worcestershire sauce, tomato purée, stout, stock cube and sugar. Adjust seasoning. Stir. Go to work. (Well that’s my way and I do love my slow-cooker.) Alternatively, you can simmer it all together in the pan for 2–2½ hours until the meat is very soft and the stew quite thick.
Allow to cool completely before making the pie.
Preheat the oven to 200 °C.
Cut pastry rounds slightly larger than your pie dish or tins. Wet the edges of the dish/tins with water. Fill with beef stew, and then cover with the pastry. Press down around the edges to seal and brush the top with the beaten egg. Score the pastry with a sharp knife, cutting through the pastry in one or two places to allow steam to escape. Bake for 25–30 minutes, or until the pastry is crisp and golden brown.