Use puff pastry or mash potato to top off this warming winter main.
Cut the beef into large cubes. Roll cubes in flour. Add oil to a non stick frypan or pot and seal meat on a high heat until nicely browned. Remove from pan and place in a plate.
In the same pot, fry diced onion and garlic until soft and golden.
Now, add the meat and its juices back to the onion. Add fried mushrooms and speck, cloves and thyme, bay leaf and the red wine and port. Bring to the boil and then turn the heat down to simmer 10 minutes.
Now add the stock and let simmer for 1 hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until the right thickness. Let the stew cool slightly.
Heat the oven to 200?C. Place the bourguignon in bowls and cover with the defrosted puff pastry. Cut a slit in the centre of the pastry and firmly seal around the edges. Brush with egg wash.
Bake for 30-40 minutes or until the pastry is golden brown.
(NOTE: you can use mash potato instead of puff pastry)
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