Our chunky beef pies were the biggest selling pies we produced in the years at The Gourmet grocer and New Norcia Bakeries. The filling is very simple to make and has generous chunks of melt in the mouth meat and great depth of flavour.
Ingredients
1kg beef chuck or shin beef diced into 25mm cubes
75gm flour
½ tbsp smoked paprika
250gm brown onion finely diced (one large or two medium)
250gm carrot finely chopped (two medium)
1 stick of celery finely chopped
1 clove garlic crushed
2 tsp salt
1tsp freshly ground black pepper
250ml red wine
400g tin of crushed tomatoes
250ml beef stock
Method
Set your oven to 160C.
In a large bowl combine the beef, flour and paprika, tossing until the meat is fully coated.
Transfer to a large ovenproof casserole.
Add all remaining ingredients and stir until well mixed.
Cover the ingredients with a sheet of baking paper.
Place on lid and put into the oven.
After two hours cooking stir well and then cook another hour to two hours until the meat is tender and the sauce rich and thick.
Remove from the oven, cool slightly then taste and adjust the seasoning as necessary. It will probably need another 1 or two teaspoons of salt.
When cooled sufficiently refrigerate overnight before using as a pie filling.
Click here for our pie making blog.
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