French-style long cooked beef and carrot stew

The beef is so tender in this stew that you can eat it with a spoon. As it is long cooked, cuts of beef like blade steak, shin steak and chuck steak will all work in this recipe. This recipe forms part of the August 6 meal planner created in partnership with New World. As an extension in the meal planner, we remove a third of the stew to make pasties for lunch or dinner another time.

Ingredients

Directions

Meal planner extension:Beef and potato pasties

Team the remaining third of stew and potatoes with 500g flaky puff pastry for pasties for lunch or dinner another night. Roll out the pastry and cut into 15cm diameter rounds. To make one pasty: place some potatoes and cold stew to one side of a round of pastry. Brush the edge with beaten egg, fold in half and crimp together with a fork. Brush the top with beaten egg. Repeat for the other pasties. Bake at 200C for 20-25 minutes or until well cooked. Alternatively, you can make the leftover beef and potatoes into one large pie, same cooking temperature and time.

This recipe forms part of the August 6meal plannercreated in partnership with New World.