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Beef, Mushroom & Red Wine with Thyme Suet Crust
Feeds: 4
Time to cook: Approximately 2 hours
Oven temperature: Gas mark 3, 170°C, 325°F
Take.
Lean beef cubes*
Oil
Onion
Garlic
Mushrooms
Red wine
Gravy granules
Redcurrant jelly
For the suet crust:
Self-raising flour
Suet
Fresh thyme
Make.
- Heat 15ml(1tbsp) oil in a pan and cook 450g(1lb) lean beef cubes* for 3-4 minutes until browned. Add 1
onion, sliced, 2 cloves garlic, crushed, and 150g(5oz) mushrooms, halved, and cook for 2-3 minutes. Pour over
450ml(½pt) red wine and add 15ml(1tbsp) gravy granules and 15ml(1tbsp) redcurrant jelly. Heat for 3-4
minutes until thickened, then transfer to an ovenproof pie dish.
- To make the pastry place 300g(10oz) self-raising flour into a bowl with 150g(5oz) suet. Add 30ml(2tbsp)
fresh thyme, chopped, and season with salt. Add enough water to bind (approximately 180ml(6floz)) and roll
out on a floured surface to cover the pie dish. Place on top of the meat, cover with foil and cook in a
preheated oven for 2 hours. Remove the foil for the last 15 minutes of cooking time to brown the pastry.
Eat.
Serve with mash and seasonal vegetables
*Suitable cuts include braising cubes; chuck & blade or stewing cubes; shin & leg..
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