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Slow Cooked Beef Stew With A Puff Pastry Topper

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Serves 4 to 6

220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
700g beef stewing steak or rump steak, cut into 3cm chunks
2 large carrots, cut into thick rings
2 large onions, roughly chopped
150g button mushrooms or field mushrooms, quartered
400ml water
1 beef stock cube
400g canned chopped tomatoes
75g flour or for richer beef flavour add gravy granules


500g puff or shortcrust pastry
1/2 egg whisked or 1 tbsp milk
Sea salt, crushed


Baby new potatoes
Fresh parsley – roughly chopped
Fresh sugar snap or frozen garden peas


Place the carrots, onions, beef, full bottle of Jack Daniel’s® Hot Pepper Steak Sauce, and water in to a slow cooker or casserole dish, crumble in 1 beef stock cube and place the lid on.

If using a slow cooker – cook on low heat for 8 to 9 hours or a high heat for 4 hours depending on the amount of time you have.

If using a conventional oven, use a casserole dish with a lid and cook for 3 hours at 325°F/170°C/Gas Mark 3

Once all ingredients are tender, add the mushrooms, water and sifted flour or stir in the gravy granules to thicken.

Take the lid off the casserole dish or (if you have used a slow cooker) pour into a casserole dish and gently top with rolled puff pastry – brush the topper with the whisked egg or milk to glaze and pinch the sides to make sure the topper is secure. Optional: sprinkle with a light coating of crushed sea salt.

Turn the oven up to 400°F/200°C /Gas Mark 6 and bake for approx 30 minutes until pastry is golden brown and crispy.

Serve with buttered baby new potatoes, chopped parsley and peas.

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