Beef Burgundy Pie

Work

1.5 kg diced beef
¼ C plain flour
¼ C olive oil
250g bacon, chopped
6 shallots, chopped thickly
2 T tomato paste
1 C red wine
2 C beef stock
1 bouquet garni
150g mushrooms
3 sheets puff pastry

Toss beef in flour to coat lightly. Heat 1 T oil and cook bacon and onions until golden, remove. Use remaining oil to cook beef in batches, remove, drain oil. Add tomato paste, wine, stock, bouquet garni and stir to loosen sediment from pot. Return other ingredients and add mushrooms. Bring to boil, reduce heat and simmer gently, partially covered, 1 ½ - 2 hours, remove bouquet garni. Preheat oven to 200°C. Pour mixture into pie dish (or several small ones) and cover with pastry, cutting steam holes in top. Bake 15 mins until golden brown.