- Small ramekins
- 600 g Beef (stewing beef or beef shin)
- 1 small Onion
- 1 small Carrot
- 1 stick Celery
- 1 clove Garlic
- 15 g Butter
- 150 ml Red wine
- 300 ml Beef stock
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp Tomato puree
- 1 sprig Thyme
- 2 Bay leaves
- 1 tbsp Olive oil
- 1 tbsp Plain flour
- 100 g Mushroom
- 1 tsp Dijon mustard
- to taste Salt and pepper
- 350 g All Butter Puff pastry
- 1 Egg yolk
- Prepare ingredients:Onion, carrot, celery and garlic are peeled and sliced separately;If using concentrated beef broth, it needs to be diluted with warm water to the required amount in advance;White mushrooms are wiped or washed and cut into small pieces;Beef is cut into 2 cm cubes - wipe off the surface moisture as much as possible and set aside.
- Add the right amount of salt and black pepper and mix well.Preheat 1 tablespoon of oil in a large saucepan until it slightly smokes. Add the beef in portions and fry until the surface is well browned. You may need to add more oil during this period. Remove and set aside after frying. Recommendation: The amount of frying should not be too much each time, because the pot is too crowded, it will produce too much water vapour and can not fry the beef well.
- Add half a tablespoon of oil to a saucepan. Add minced onions, celery and carrots, stir-fry until softened, add garlic and fry for about 1 minute.
- Add butter and fry until completely blended with flour.Add tomato paste and fry for 1 to 2 minutes.Add mustard and Worcester sauce and stir well.
- Add wine and bring to a boil and cook until the liquid volume is halved. Add stock, mushrooms, spices (thyme and bay leaf) and beef cubes. Season with moderate salt and black pepper and turn to low heat to slow cook. Cover with a lid and simmer for about 2 hours or until the beef is soft. In the last 30 minutes, you can open the lid to cook, which helps to collect juice. After cooking, set aside to cool.Note: If the sauce is still thin after the beef is cooked, it is recommended to remove the beef chunks and boil the juice to thicken the sauce.
- Preheat oven to 200C (fan oven) / 220C (conventional oven). The pastry is flattened and rolled to a thickness of about 0.3 cm, and cut into a shape suitable for the size of the pot. If the stew pot has a lid, you can use the lid to cut out the pastry.
- Make a mark on the surface of the pastry (note that you only draw on the surface, not too deep). Cut a small hole in the middle with a knife.
- Place the cooled beef stew in a small ramekin, taking care not to overfill it, leaving at least 1 cm from the top. Also, the amount of sauce is slightly lower than beef.
- Cover the pies and make sure the pastry does not touch the sauce. Use your fingers to pinch along the edges.
- Beat the eggs in a bowl. Brush evenly on the pastry.
- Bake in the oven for 15-20 minutes until the top of the meringue is golden brown. Pay attention to the state of pastry in the second half of the period. If the top is too dark and there is evidence of scorching, lower the oven temperature to 180C.