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Sarah Glover is giving this Down Under classic a wood-fired twist.
3 Pound beef chuck, diced into 1-inch cubes
sea salt and freshly cracked black pepper
3 Tablespoon all-purpose flour
1/3 Cup extra-virgin olive oil
1 Large onion, finely diced
2 1/2 Tablespoon tomato paste
1 Cup red wine
1 Cup veal or chicken stock
1/2 Cup Peas
2 Tablespoon Fresh Mint, minced
2 sheet frozen puff pastry
1 Whole egg yolk, beaten with 1 tablespoon water for egg wash
nigella seed
: 325 ˚F
3 Pound beef chuck, diced into 1-inch cubes
As Needed sea salt and freshly cracked black pepper
2 Tablespoon all-purpose flour
1/3 Cup extra-virgin olive oil
1 Large onion, finely diced
2 1/2 Tablespoon tomato paste
1 Cup red wine
1 Tablespoon all-purpose flour
1 Cup veal or chicken stock
: 325 ˚F
1/2 Cup Peas
2 Tablespoon Fresh Mint, minced
2 sheet frozen puff pastry
1 Whole egg yolk, beaten with 1 tablespoon water for egg wash
As Needed nigella seed