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For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 90 mins - 2 hours. Give the stew a stir every now and then and add more stock if necessary.
When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly.
Pre-heat the oven to 180°C/350°F.
Transfer the beef stew to a pie dish (alternatively make mini pot pies) then cover with the puff pastry. Crimp the sides and brush with the beaten egg. Cut a slit at the top of the pie for steam to escape through.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
Remove and allow to rest for 5-10 minutes before serving.