Beef, mushroom and red wine pie
Australian Gourmet Traveller recipe for beef, mushroom and red wine pie
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Heavy-based casserole
- Oven
- Stove
- Measuring cup
- Mixing bowl
- Spoon
- Pie dish
- Rolling pin
- Chef's knife
- Fork
- Pastry brush
- Fine-mesh sieve
- Cutting board
- Kitchen scale
- Baking sheet
- Plate
- Serving bowl
Ingredients
- 1.7 kg boneless beef shoulder, cut into 2cm cubes
- For dusting: seasoned flour
- 30 ml olive oil
- 2 onions, diced
- 2 stalks of celery, diced
- 1 carrot, diced
- 1 clove of garlic, finely chopped
- 600 ml beef stock
- 375 ml red wine (1½ cups)
- 10 sprigs of thyme
- 3 fresh bay leaves
- 40 gm plain flour
- 200 gm pine mushrooms, coarsely torn
- 30 ml red wine vinegar
- 375 gm butter puff pastry
- 1 egg, lightly beaten with 1 tbsp milk
- To serve: steamed Roman beans
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