👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Ensure oven is fully preheated before placing the pie.
2. 2

   Toss beef cubes with flour, salt, and pepper.

   ⏱️ 5 minutes
3. 3

   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.

   ⏱️ 10 minutes
4. 4

   Add onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
5. 5

   Stir in garlic and tomato paste, cook for 1 minute until fragrant.

   ⏱️ 1 minute
6. 6

   Pour in stout and beef broth, scraping the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.

   ⏱️ 5 minutes
7. 7

   Return beef to the pot. Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until beef is very tender.

   ⏱️ 3 hours

   💡 プロのコツ: Check liquid levels occasionally and add a splash more broth if needed.
8. 8

   Remove bay leaf and thyme sprigs. Season to taste with salt and pepper. Let the filling cool slightly.

   ⏱️ 10 minutes
9. 9

   Increase oven temperature to 200°C (400°F).

   💡 プロのコツ: This higher temperature is for crisping the pastry.
10. 10

    Pour the filling into a pie dish. Drape the puff pastry over the top, trimming and crimping the edges. Cut a few vents in the pastry.

    ⏱️ 10 minutes
11. 11

    Brush the pastry with egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

    ⏱️ 25 minutes