HOW TO COOK STEWING STEAK RECIPES

Steps:

• 1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
  2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
  3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
  4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Toss the beef in the seasoned flour then fry in a large non-stick frying pan in a little oil until browned all over. Scoop out the beef into a casserole then add the shallots and cook until browned. Remove the shallots from the casserole then add the mushrooms and cook until slightly coloured. Tip on top of the beef and shallots.
• Add a glass of red wine to the frying pan and bubble up to catch any of the sticky bits. Tip into the beef pan.
• Add the garlic, beef stock and rosemary sprigs to the beef pan. Put on a lid with a sheet of foil underneath to make a good seal.
• Cook for 2½ hours. Take out and tip into a large pie dish and turn the oven up to 190C/fan 170C/gas 5.
• To make the pastry, mix all the ingredients and add enough cold water to form a dough (you’ll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes. Roll out the pastry to ½cm thick. Brush the edge of the pie dish with a little beaten egg then cover with the pastry. Use the off-cuts to decorate if you like. Brush the surface all over with more egg. Make a little hole for steam to escape. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.