2 medium onions sliced
2 sticks celery diced
2 carrots diced
500 grams free range chuck steak – cut into big chunks
2 cloves garlic peeled whole
1/2 cup flour
Salt and pepper
2 sprigs rosemary
Bunch of parsley
1/2 cup red wine
Coat the beef chunks in seasoned flour and fry until brown in a little olive oil in an oven proof pan on the stove top. Once they are browned take them out of the pan and put aside.
Fry off onions, carrot and celery and garlic until soft, scraping the bottom of the pan.
Add the beef back to the pan with the vegetables and put the wine in and deglaze the pan. Add the herbs and season to taste.
Add water to just before meat level about 4 cups.
Preheat the grill to 100 degrees 3 hours or until the meat is fork tender. Find the garlic cloves and mush them into the sauce.
puff pastry 2 sheets, Butter to grease pie dish
Fit the 1st sheet of puff pastry on the bottom of the dish.
Preheat grill to 200°C.
Bake the base for 15 mins until slightly blonde not brown.
Fill the dish with the cooled pie filling. Place the second sheet as lid on top of the filling. Brush with egg yolk and place in the grill turn the temp down to 180°C cook for approximately 30 mins or until golden brown.