Ingredients
For 4 servings.
- All-butter puff pastry sheet
- 1 kg beef cheeks
- 150 g bacon lardons
- 4 carrots
- 1 onion + 2 garlic cloves
- 750 ml red wine
- Olive oil
- Bouquet garni + 2 cloves
- A pinch of cinnamon (very light)
- Egg yolk + 2 tbsp water (egg wash)
- Salt, pepper
Method
Detailed steps.
Prep onion, garlic and carrots. Pat meat dry for better browning.
Brown lardons, then sear beef briefly. Add onion, garlic and carrots.
Add red wine and herbs + cloves. Bring to a boil; skim if needed. Cover and simmer 2 h 30–3 h.
Cool completely. Remove herbs/cloves. Add cinnamon sparingly, tasting as you go.
Heat oven to 240°C. Portion stew into 4 ovenproof bowls.
Cover with pastry rounds, seal edges, and egg-wash.
Bake: reduce to 210°C and cook ~20 minutes until puffed and golden. Serve immediately.