Beef and Oyster pie

Beef · British classic.

Ingredients

• 900g Beef
• 3 tbs Olive Oil
• 3 Shallots
• 2 cloves minced Garlic
• 125g Bacon
• 1 tbs chopped Thyme
• 2 Bay Leaf
• 330ml Stout
• 400ml Beef Stock
• 2 tbs Corn Flour
• 8 Oysters
• 400g Plain Flour
• pinch Salt
• 250g Butter
• To Glaze Eggs

Method

1. Season — Season the beef cubes with salt and black pepper.
2. Fry — Heat a tablespoon of oil in the frying pan and fry the meat over a high heat.
3. Continue cooking — Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over.
4. Fry — Add extra oil if the pan seems dry. In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds.
5. Fry — Add the bacon and fry until slightly browned.
6. Mix together — Transfer the onion and bacon mixture to the casserole dish and add the herbs.
7. Preheat the oven — Preheat the oven to 180C/350F/Gas 4. Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan.
8. Add ingredients — Pour the stout over the beef in the casserole dish and add the stock.
9. Cover and cook — Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.
10. Stir — Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste.
11. Simmer — Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened.
12. Continue cooking — Leave to cool. Increase the oven to 200C/400F/Gas 6.

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