Deliiiiiiiiiiicious!!!

Ingredients

1.2 kg beef shin, trimmed of fat and cut into large bite size pieces
Oil – vegetable is fine
Salt & freshly ground black pepper
¼ cup plain flour
2 large flat capped mushrooms, cut into large dice
3 large onions, cut into large dice
2 cloves of garlic, minced
1 ½ cups red wine
2 cups beef stock
1 tablespoon worcestershire sauce
1 tablespoon tomato paste
2 -3 bay leaves
2 tablespoons plain flour, extra
1 tablespoon red wine vinegar
2 tablespoons finely chopped parsley
1 egg beaten with 1 tablespoon milk

Maggie Beer’s Sour Cream Pastry
½ cup sour cream
250g plain flour
200g unsalted butter chilled

Method

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.Wrap the dough in plastic film and refrigerate for at least 30 minutes.

To make the pie filling season the meat well and dust with the flour. Heat a heavy based saucepan or dutch oven over medium heat and add a few tablespoons of oil. When hot add the meat in batches and cook until well browned on all sides. Remove and repeat with the remaining beef. To the oil left in the pan (add a touch more if you need to) add the mushrooms and sauté until golden, season with salt and pepper and set aside. Add a little more oil to the pan and add the onions along with a large pinch of salt and cook until softened. If the pan runs dry add a splash of water. Add the garlic to the onions and cook for a further 2 minutes. Add the beef and mushrooms back to the pan along with the red wine, stock, worcestershire sauce, tomato paste, bay leaves and a generous pinch of black pepper. The meat should only just be covered with liquid with only the meat tips showing through – if you need more liquid, top off with water. Bring to the boil and once boiling add the 2 tablespoons of extra flour, stir it in well to incorporate it into the liquid. Reduce heat and partially cover the pan and cook over a very low flame for 2 hours; then remove the lid and cook for a further hour. Check the pan regularly and stir the pie filling during the cooking time to ensure it’s not catching. When the meat is fork tender turn off the heat and add the red wine vinegar and parsley. Stir them in well and pour the mixture into a bowl with a large surface area so as it can cool down quickly.

Source : Internet