Beef Stew With Sesame Pastry Sticks - cooking recipe

Ingredients

55 g butter
800 g beef (such as silverside), diced
750 ml vegetable stock
1/2 tsp dried thyme
300 g shallots, peeled and halved
300 g carrots, peeled and diced
135 g ready-rolled puff pastry, at room temperature
1 None egg yolk
50 g sesame seeds
800 g potatoes, peeled and halved if large
2 tbsp plain flour
2 tbsp lemon juice
100 ml whipping cream

Preparation

Preheat the oven 400\u00b0F. Line a baking sheet with parchment paper. Heat 2 tbsp of butter in a Dutch oven and saute the beef for 5 mins, turning. Add the stock and thyme and season with salt and black pepper. Bring to a boil, reduce heat to medium, cover and cook for 45 mins. Add the shallots and carrots and cook for a further 45 mins.
Meanwhile, on a lightly floured work surface, cut the pastry into 3/4 inch strips. Whisk the egg yolk with 2 tbsp water and brush over the pastry strips. Roll in the sesame seeds. Twist the strips so they form spirals and place on the baking sheet. Bake for 12-15 mins, until golden brown.
Cook the potatoes in boiling salted water for 20 mins. Drain, stir in 1 tbsp of butter until melted.
Mix the flour with 4 tbsp of water until smooth and stir into the stew. Bring to a boil and simmer for 5 mins, stirring. Season to taste with salt, black pepper and lemon juice. Stir in the cream. Serve with the potatoes and pastry sticks.