1lb of lean beef (cubed) I use braising steak or chuck or blade
1 tablespoon of cooking oil (I use sunflower)
1 large onion, peeled, halved and sliced thinly
2 cloves of garlic (crushed) - this is optional if you don't like garlic!
6 oz mushrooms (I prefer large field mushrooms, but buttons ones will do) Cut into thick slices or in half if using button mushrooms
3/4 pt robust red wine
1 beef stock cube (OR you could use one tablespoon of gravy granules - in which case do not use the flour - the sauce will be thickened by the gravy granules)
1 tablespoon of flour (to thicken the sauce)
1-2 tablespoons of redcurrant jelly
Preheat the oven to Gas Mark 3/325F
Heat the oil in a frying pan and then brown the beef cubes for 3-4 minutes until browned. Do not crowd the frying pan or the meat will 'steam' rather than caramelise.
Add the onion slices the garlic and the mushrooms. Cook for 2-3 minutes.
IF using the stock cube/flour combination, then add the flour to the mix and cook for a further minute or so.
Pour in the wine, crumble in the stock cube OR the 1 tablespoon gravy granules (if using that option rather than the flour/stock cube), together with the redcurrant jelly. Heat this for 3-5 minutes until the sauce is thickened, then transfer to an ovenproof pie dish.
10 oz Self Raising flour
5 oz shredded suet
2 tablespoons fresh thyme, cut small
6 fl oz very cold water
Sift flour into a bowl with the pinch of salt and add the shredded suet and the rosemary. Add enough water to bind (it may take all the 6 fl oz - or less, so add a little at a time).
Roll out on a floured surface until big enough to cover the pie dish. Place on top of the meat. Cover with aluminium foil and place in the oven for about 2 hours. Remove the foil for the last 15-20 minutes of cooking time to brown the pastry.
Serve with seasonal winter vegetables