We take the finest, grass fed, rump steak from Australia. We sear each piece of beef in hot oil before adding it to fresh vegetables, herbs and then slowly cook in rich beef stock. This deep, full on flavour stew is topped with buttery puff pastry.
Cook for 35 minutes at 180 degrees, or until browned.
Best served with fresh garden peas or steamed broccoli and a side helping of mash.
Contains gluten, dairy, and eggs.
Our butcher provides beef brisket.
Our grocer gives us celery, carrots, onions and garlic.
From our fridge, we grab eggs.
From the herbs and spices tin, we season with beef stock, fresh parsley, fresh thyme, salt and pepper.
From our pantry cupboard, we use flour, Worcestershire sauce and puff pastry.