- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR 30MINS
40g Plain flour, for dusting
700g Beef chuck, cut into 3cm cubes
3 tbs Oil, for cooking
2 medium stalks of Celery, trimmed and finely chopped
1 small Onion finely diced
2 cloves Garlic, chopped
1 sprig Rosemary
Finely chopped zest of 1 Orange (optional)
2 cups Campbells Real Stock – No Added Salt Beef
1 x sheet Puff Pastry
1 Egg, beaten
STEP 1 Season the flour with salt and pepper, then toss the meat in the seasoned flour, shaking off any excess. In a large deep frying pan, seal the meat in olive oil over high heat in small batches until all the meat is browned.
STEP 2 Add 1 tbs of live oil to fry-pan add celery, onion, garlic, rosemary, and orange zest and cook for 2 mins.
STEP 3 Return Beef to pan add Campbells Real Stock and simmer for 30 minutes with lid on. Take lid off and cook for a further hour. After cooking pre-heat oven to 200 degrees.
STEP 4 Equally divide mixture among 4 ramekins.
STEP 5 Cut pastry into quarters and place a quarter on top of one of the ramekins and trim excess pastry with a knife repeat with remaining ramekins. Brush pastry with beaten egg.
STEP 6 Bake in Oven for 15mins at 200 degrees. Serve with simple side salald.