• 2kg gravy beef, trimmed of fat and cut into 1 inch pieces
  • olive oil to fry
  • 1 onion, diced
  • 1 head of garlic, finely chopped
  • 1/2 bottle of beer
  • 1 cup red wine
  • 2 tbsp. tomato paste
  • 3 cups beef stock
  • sea salt
  • cracked black pepper
  • 1 tsp red chilli flakes
  • 1/4 cup brown sugar
  • 3 tbsp. corn flour (to thicken the sauce later)
  • Pastry Scrolls
  • 2 sheets puff pastry, thawed
  • 1 1/2 cups of your favorite cheese, grated (gruyere, tasty, mozzarella)
  • 2 tbsp. chopped herbs (chives, parsley)
  • 1 egg + 1 egg extra to brush over, later
  1. In a large frypan with a lid, heat a tablespoon or two of oil and brown the beef in batches until nice and caramelised. Remove to a bowl.
  2. Add a dash more oil to the pan and saute the onion and garlic until softened. Add the beer and red wine and cook until slightly reduced.
  3. Return the beef to the pan along with the tomato paste and beef stock. Season with salt and pepper and add the chilli flakes and brown sugar.
  4. Bring to the boil, pop the lid on and then reduce to a slow bubbling simmer for 1 hour.
  5. (Meanwhile, make the pastry scrolls).
  6. Then remove the lid and continue to simmer for another 1/2 hour or so to reduce the liquid a bit.
  7. At this point the meat should be pretty tender. Taste the sauce and adjust seasoning if necessary – you may need a bit more salt, chilli or brown sugar. I usually add a bit of garlic powder at this stage because we are crazy for garlic.
  8. Pre-heat oven to 180C/160C fan-forced/350F.
  9. Remove the beef with a slotted spoon to an oven proof dish. Mix the corn flour in a small cup with enough water to form a paste. Add to the sauce and turn up the heat, stirring until thickened. Pour the sauce over the top of the meat. Pop the pastry scrolls on top but don’t push down into the sauce. Brush them with the extra  beaten egg. Cook in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.

Pastry Scrolls:

Mix the cheese, herbs and egg together in a small bowl. Spread over one of the pastry sheets.

Top with the second pastry sheet and press down gently.

Cut into 2cm wide strips with a sharp knife.


Holding each end in your hands, twist the pastry.


Roll each strip up and tuck the end under.