Ingreadient :

• 2kg shin of beef, diced
• 2 tbsp vegetable oil
• 2 tbsp plain flour
• Salt and pepper
• 3 onions, sliced
• 3 bay leaves
• 1 small bunch of thyme
• 1 bulb garlic, crushed
• 300ml beef stock
• 700ml beer
• 1 x large marrowbone
• 2 x 300g ready rolled puff pastry

To serve – mash, butter, double cream

• Egg wash

Direction :

1. Toss the meat in flour. Then, in a very large non-stick casserole dish, fry the meat until deeply coloured, and season. Do this in batches.
2. Then, pop it all back into the pan with the onions, thyme, bay leaves and garlic, cover it all in beer and stock, then simmer for 2 hours. After, allow cool .
3. Pop into oven-proof dishes, sit a marrowbone in the centre, top with pastry, seal the edges, egg wash and bake for 30 to 40 minutes at 180c.