Wow – now this is special.
My boyfriend has agreed to give away a very secret and special recipe that has been passed down from his father’s father’s father…you get the point (born and raised in Glastonbury, England).
Wake up at 8:30 for a dinner ready around 6:30 (ouch). The earlier you start it and the late you leave it to savour in its deliciousness, the better.
2 lbs stewing beef
1 onion, cut into chunks
1 garlic head, all cloves minced
2 packages of beef oxo
1 tbsp worcestershire sauce
a few hits of hot sauce
pinch of dill
pinch of sage
pinch of thyme
1 tbsp-ish basil
4 bay leaves
1 tbsp-ish parsley
1 tbsp-ish oregano
a few pinches of chili pepper flakes
fresh ground pepper, to taste
package of puff pastry
Place beef in large pot and fill with water until just covering beef. Cut onion into large chunks and place into pot. Put in as many cloves of minced garlic as you can stand. We use a whole head of garlic, phew! Pour in the two packages of beef oxo, along with the worcestershire sauce and hot sauce. Throw in all the spices too!
Bring to a boil, then turn heat down to low and simmer it for as long as you can. Keep checking throughout the day that it doesn’t dry out. If so, add more water.
Three hours before you would like to eat, add a cup or 2 or 3 of wine in the mix. The more wine you add, the longer you should let it simmer.
Get two large bowls and 2 hard boiled egg holders and place the holders in the centre of the bowls. Get package of tenderflake (packaged puff pastry), roll out both pieces in flour, to fit over top of the bowls. Before you put the dough on top of the bowls, evenly divide the simmering stew between the two bowls. Once it’s in, place to pastry on top of the bowls. Make sure there are no holes in the dough, and that each piece of dough covers the bowl.
Place the bowls in a preheated oven, set at 400F. Monitor pastry and cook until pastry is golden brown, usually 15-20 minutes.
To serve, cut puff pastry in half, place on plate, pour stewing beef over pastry. We like to serve with baked potatoes and broiled asparagus in olive oil, salt and pepper.