Beef Stew with Phyllo Pastry Crust Recipe

INGREDIENTS:

METHOD:

Season the beef with salt and pepper, then sauté in batches in the oil until browned.

Remove each batch to a bowl when done.

Now add the carrots, chopped onions and garlic to this pan and cook until onions are tender.

Add the flour and continue to cook, stirring constantly, for a minute or so.

Stir in the wine, beef broth and the rosemary and the beef chunks and bring to the boil.

Simmer, covered, on low heat for 15 minutes and then add the potatoes and simmer for an additional 25 minutes.

Add the green beans or peas and the pearl onions and simmer an additional 10 minutes.

Meanwhile lay out a sheet of the pastry and brush lightly with melted butter.

Add the next sheet at a different angle and again brush with melted butter.

Continue this method until you have used eight of the sheets and have a roughly circular shape.

Cover with a damp cloth to prevent drying.

Put beef stew into an ovenproof casserole and top with the phyllo pastry, folding excess pastry underneath at the edges.

Cut a 1" (2.5 cm) hole in the middle of the pastry for venting.

Brush the top of the crust with melted butter.

Take each of the remaining phyllo sheets and brush with butter before ruffling them onto the surface of the crust.

The entire surface should be covered with these ruffled sheets.

Brush with remaining butter.

Bake at 375°F or 190°C for about 30 minutes until crust is golden-brown, allow to stand for 10 minutes before serving.

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