Food Recipe Notebook

INGREDIENTS: 2 tablespoons plain flour 500g lean gravy beef or chuck steak, cut into 3cm pieces 1 tablespoon olive oil 6 eschalots, peeled, quartered 1 carrot, peeled, chopped 1 celery stalk, trimmed, chopped 1 tablespoon chopped rosemary 2 cups reduced-salt beef stock 400g can no-added-salt tomatoes 1/4 cup smokey barbecue sauce 3 sheets reduced-fat shortcrust pastry 1 egg, lightly beaten 2 teaspoons poppy seeds 3 cups frozen peas, thawed HOW TO COOK: 1. Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan. 2. Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, cover