Cut 1.5 kg chuck steak into 1” pieces and brown on all sides in oil in a large pot over medium heat. Set aside. In the same pot, fry 2 large diced onions until soft, about 10 min. Add 500 gm mushrooms, a mix of portobello & wild, all sliced. Add 4 crushed garlic & cook 5 min. Add 1 tsp paprika, 2 sprigs fresh rosemary, 5 sprigs fresh thyme & 2 bay leaves. Add the browned beef & 2 c beef stock. Stir to combine everything, reduce the heat, cover and allow the stew to simmer gently for 90 mins – 2 hours. Stir every now and then and add more stock if necessary. When the meat is tender, uncover and allow to simmer for 20 min until the sauce thickens and reduces.
Transfer the stew to a pie dish and cover with ready-made puff pastry. Crimp the sides and brush with a beaten egg. Cut a slit at the top of the pie for steam to escape through. Bake @ 350F 25 – 30 min until the pastry is cooked through and golden brown. Remove and allow to rest for 10 minutes before serving.
– Chef Rinku Singh, Uptown Bistro, 400 Boleskine Rd, (778) 265-7745, www.uptownbistro.ca.