- 1lb (454g) Ontario beef stewing meat
- Salt and pepper
- ½ teaspoon paprika
- 2 tablespoons flour, divided
- 1.5 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon tomato paste
- ¼ cup port wine, or red wine
- 1.5 cups beef stock
- 1.5 cups diced butternut squash, fresh or frozen
- ¼ teaspoon ground cloves
- 3–4 sage leaves
- ½ cup frozen peas
- 1 sheet puff pastry, refrigerated overnight
- 1 egg, whisked for egg wash.
- Add the Ontario beef stewing meat to a bowl and rub generously with salt, pepper and paprika, then add 1 tablespoon of flour and toss until the stew meat is coated.
- Place a large dutch oven pot over medium-high heat and add in olive oil. Add in the stew meat and sear until browned. Transfer the browned meat to a bowl and keep warm.
- Add in more olive oil to the same pot if required, then add in the onion and carrot and sauté until aromatic, about 2 minutes. Season with more salt and pepper according to desired taste. Add in garlic and stir until aromatic. Add in tomato paste and port wine and cook until reduced, scraping the browned bits in the pot, then add in the remaining flour and stir until the veggies are coated.
- Add the browned meat back into the pot, then add in beef stock, butternut squash, ground cloves and sage. Bring to a boil, then reduce the heat to low and simmer on low heat for 1 hour with the lid on, then simmer for the remaining 30 minutes with the lid off. You will know it’s ready once the meat is tender and the liquid is reduced. Add in the peas about 2 minutes closer to the end of the cooking time.
- Let the stew cool for about 20 minutes at room temperature or transfer the stew to the refrigerator overnight if you would prefer to make this stew ahead.
- Preheat your oven to 400°F. Add the beef stew to a 9-inch round baking dish. Roll out the puff pastry sheet on top of the stew, then tuck in the puff pastry around the edges of the baking dish. Score the top of the pastry with a knife, then brush the pastry with the egg wash. Bake in the oven for 30-35 minutes until the puff pastry is golden brown. Serve.