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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A Stefano de Pieri recipe. Ingredients:
1 kg beef chuck |
2 carrots |
4 celery ribs |
2 onions |
500 ml tomato sauce |
100 ml olive oil |
salt |
pepper |
bay leaf |
300 ml red wine |
puff pastry |
Directions:
1. Cut the beef into cubes.
2. Add the veges to a hot pot with olive oil and stir until caramelized, then add the meat. Season with salt and pepper and a bay leaf.
3. Brown the meat then add the red wine.
4. Let the wine reduce then add the tomato sauce.
5. Cook covered for 2 hours.
6. Cut puff pastry into circles and add the beef stew mix in the centre.
7. Cover with another sheet of puff pastry and brush with butter.
8. Score the puff pastry then bake pie in oven for 20 minutes at 180 degrees.
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