Beef & Potato Parcel

Gently stewed melt in the mouth beef with chunky potatoes and carrots. In a rich thick gravy infused with thyme, bay and a generous splash of red wine. All wrapped up in, all butter puff pastry and served simply with sprouting broccoli. #beef #recipe #foodforthought

 

Serves 4

 

Ingredients

 

500g Cubed/Stewing Beef

1 Large Potato Diced

1 Large Onion Diced

2 Carrots Diced

1 Sprig of Thyme

2 Bay Leaves

800ml Beef Stock

125ml Red Wine

Salt & Pepper

Ready Rolled Puff Pastry 

 

Method

 

Place a sauté pan on the heat with a little oil until smoking hot.

 

Meanwhile toss the beef in a little flour. Brown the beef in pan then remove form the pan and set aside.

 

Add the onions, potatoes, carrots, thyme and bay to the pan. Sauté until the onions have slightly softened, then add the red wine to deglaze the pan. Pour in the beef stock, pinch of salt and pepper then return the meat to the pan. Stir then place a lid on, cook for 45-50 minutes stirring occasionally. Remove the lid after this time and allow to reduce until thick and glossy. Set aside to cool completely.

 

Preheat the oven to 160C.

 

On a lightly floured surface roll out the puff pastry to a large square. Add the meaty filling then pull up each corner to form a parcel. Place on a baking sheet lined with parchment paper then egg wash the parcel. Pop in the oven for 30-40 Minutes or until golden brown.

 

Serve with tenderly cooked sprouting broccoli.