This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need
Ingredients
1/2 cup (50g) all-purpose flour
2 teaspoons sea salt
Freshly ground black pepper
1.8kg chuck steak, trimmed, cut into 3cm pieces
1/2 cup (80ml) olive oil
150g bacon rashers, chopped
1 large onion, diced
2 cloves garlic, chopped
2 carrots, cut into 2cm cubes
1/2 cup (90g) tomato paste
1 (440ml) bottle Guinness or other stout beer
1 bay leaf
1 tablespoon chopped fresh thyme or rosemary
3 tablespoons Worcestershire sauce
2-3 sheets shortcrust pastry
2-3 sheets puff pastry
1 beaten egg
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Combine flour, salt and black pepper in a large bowl. Add beef and toss to coat
Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining beef and transfer to the plate
Select SAUTE, HI heat. Add bacon and cook 2-3 minutes to render fat. Add onion, garlic and carrots and cook until softened and slightly brown, 7-10 minutes
Stir in the tomato paste and cook for 1 minute. Add Guinness and bring to a boil; cook until reduced by half. Add bay leaf, chopped thyme, Worcestershire sauce and return beef along with any pan juices
Select PRESSURE COOK or SLOW COOK CASSEROLE
When cooking has completed, adjust seasoning then cool completely in refrigerator
Preheat oven to 200°C. Lightly oil 8 individual pie dishes
Line each pie dish with shortcrust pastry. Fill with 1/2 cup (125ml) of beef filling and line the top with puff pastry. Brush with beaten egg and cut a steam hole in the centre
Bake 30-40 minutes or until pastry is crisp and golden. Let rest 5 minutes before serving
