Ingredients

Steps

• Coat the beef in seasoned flour.
• Sear the meat in 50g of butter in a large lidded pan until brown.
• Add vegetables, herbs, ale, and stock, then simmer covered for 90 minutes.
• Preheat your oven to 220°C.
• Stir in remaining butter, season the stew, and transfer to an ovenproof dish.
• Brush the dish edges with egg, cover with rolled pastry, and seal the edges.
• Decorate with pastry leaves, glaze with egg, and bake on a tray for 20 to 30 minutes.