Ingredients
BEEF:
- ▢800g/ 1.6lb chuck beef , 3.5cm/1.4″ cubes (Note 1)
- ▢3/4 tsp salt
- ▢1/2 tsp pepper
- ▢2 tbsp olive oil , plus more as needed (or vegetable or canola)
FILLING:
- ▢30g / 2tbsp unsalted butter
- ▢200g / 7 oz mushrooms , smallish, halved (larger ones quartered)
- ▢125g / 4 oz streaky bacon , cut into 1 x 1.5cm / 0.4 / 0.6″ cubes
- ▢1 onion , cut into 2cm / 0.8″ cubes
- ▢2 garlic cloves , minced
- ▢1 celery , cut into 1cm/0.4″ slices (split wide end of celery lengthwise, don’t want giant celery chunks)
- ▢1 carrot , halved, 1cm/0.4″ slices (quarter very thick end if needed)
- ▢330ml / 11 oz Guinness (Note 2)
- ▢2 cups beef stock , homemade or store bought low sodium (Note 3)
- ▢1 cup water
- ▢1/4 tsp salt
- ▢3/4 tsp coarsely crushed black pepper , plus more as desired
BEURRE MANIÉ (SAUCE THICKENER, NOTE 4)
- ▢4 tbsp flour
- ▢60g / 4 tbsp unsalted butter , softened
PASTRY:
- ▢1 quantity shortcrust pastry , homemade or store bought (Note 5)
- ▢1 sheet puff pastry , for lid (Note 6)
- ▢1 egg , lightly whisked
SERVING:
- ▢Ketchup or Aussie Tomato Sauce , for serving