3 carrots halved lengthwise then cut into 1.5cm chunks
1/3 cup flour
300mls ale
2½ litre of beef stock
3 sprigs thyme
2 bay leaves
200g smokey bacon diced
300 - 400g brown mushrooms, larger ones halved
1 – 2 sheets puff pastry
1 egg yolk
Method:
Preheat oven to 200C/390F.
Place porcini mushrooms in a bowl and add the hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop.
Sprinkle beef with salt and pepper. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
Turn heat down to medium low, add a little oil. Add onion and garlic and cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet.
Add carrot chunks and cook for 2 minutes.
Add flour and stir through.
Add ale, beef stock, and stir to dissolve the flour.
Add thyme, bay leaves, porcini, reserved porcini soaking liquid and cooked beef.
Turn the heat up slightly and bring to a simmer & then cover. Turn down to a gentle simmer. Cook for 1 hr 45 minutes or until beef is tender.
Meanwhile fry off the bacon in a pan over high heat until golden. Remove and set aside.
Add the mushrooms to the pan and cook for 5 minutes until golden all over. Stir the bacon and mushrooms through the stew and simmer, uncovered, for 15 minutes until mushrooms are tender remove and cool.
When cooled, pour the stew into a pie dish, and top with puff pastry. Brush with the egg yolk.
Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
