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Steps
- Slice 1.2-1.5kg of Harvey Beef Chuck Roll into thick cubes.
- Season all sides generously with salt, pepper and garlic powder.
- Add olive oil to a large pot over high heat.
- Brown off all sides of the beef chuck in the hotpot then remove.
- Place chopped celery, carrots, garlic and onion into the same pot and sautee for 5 minutes.
- Once the vegetables have softened add the browned beef back in to the pot.
- Add 250ml of red wine, 1L of beef stock and 2-3 bay leaves.
- Place the lid on the pot and set to a simmer for roughly 4 hours.
- Once the beef chuck is tender and almost falling apart take off the heat.
- Transfer the beef and vegetables to an oven safe pie dish.
- Lay 1 sheet of puff pastry over the top and fold the sides.
- Place another sheet of latticed puff pastry over the top and seal.
- Brush egg wash over the top to create a golden crust.
- Poke a hole in the middle with a sharp knife.
- Bake in the oven preheated to 200C for 20-25 minutes until golden brown.
- Remove and rest on the bench for 10 minutes before serving.
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