Directions:

Preheat the oven to 230°C (450°F). Dust the beef in the flour, salt and pepper. Heat 1 tablespoon olive oil in a casserole dish over high heat, and brown half of the meat. Remove and add another tablespoon of oil before browning the other half (try not to crowd the pan – you don’t want the meat to stew).

Remove the meat and add one tablespoon olive oil to the pan. Sauté the carrots, garlic and onions until the onion is translucent. Return the meat to the pan. Add the bay leaves and red wine. Scrape up the sediment on the bottom of the pan with a spoon and encourage it to join the stew. This is where the flavor is.

Simmer over low heat with the lid off for 2 hours, or longer if you have it. An hour before serving, add the tomato purée/paste and sugar. (If you feel inclined, add the cassis or sherry.)

Just before serving, brown the lardons in a frying pan. Add the mushrooms and fry them in the fat that’s been rendered from the lardons. Add both to the beef stew. Season with salt and pepper.

Divide the stew among 4 pie dishes. Divide the pastry into 4, roll out on a lightly floured surface and place on top of the pies. Seal around the edges of the dishes. Brush with beaten egg, make a cut in the centre and bake for 25–30 minutes, until golden.

Enjoy your meal!