Cow Pie


900g stewing beef, (I prefer to use shin of beef) cut into bite-sized cubes 2 large onions, finely chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 tablespoons plain flour
1 oint of beef broth
300ml Beefsteak Cub Malbec wine
2 bay leaves
2 sprigs of thyme
Salt and pepper to taste
2 tablespoons vegetable oil

For the Pastry

300g cups plain flour 150g cold butter, cubed 3-4 tbsp ice-cold water
1 egg, beaten (for egg wash)

Here’s How

For the Pie Filling

Heat the vegetable oil in a large, heavy-

bottomed pan over medium-high heat. Season the beef with salt and pepper and sear it in the hot pan until browned on all sides. Remove the beef from the pan and set it aside.

In the same pan, add the chopped onions and garlic. Sauté until they become translucent. Sprinkle the flour over the onions and garlic and stir to make a roux. Cook for a few minutes to eliminate the raw flour taste.

Return the seared beef to the pan, and then add the carrots and celery.

Pour in the beef broth and red wine (if using). Stir well to combine.

Add the bay leaves and thyme sprigs. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaves and thyme sprigs when done.

For the Pastry

1. While the filling is simmering, prepare the pastry. In a food processor, combine the cold cubed butter and flour. Pulse until the mixture resembles coarse breadcrumbs.

2. Gradually add the ice-cold water and pulse until the dough comes together. Be careful not to over mix.

3. Divide the pastry dough into two parts, one slightly larger than the other. Wrap each part in plastic wrap and refrigerate for at least 30 minutes.

Assembling the Pie:

1. Preheat your oven to 190°C.

2. Roll out the larger portion of the pastry on a floured surface to line the bottom and sides of a greased 9-inch (23 cm) pie dish.

3. Pour the beef filling into the pastry-lined dish. 4. Roll out the smaller portion of pastry to create a lid for the pie.

5. Place the pastry lid over the filling, sealing the edges by crimping with a fork. Cut a few small slits in the top to allow steam to escape.

6. Brush the top of the pie with the beaten egg to give it a beautiful golden finish.

7. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

8. Allow the Desperate Dan Cow Pie to cool slightly before serving. It’s perfect served with mashed potatoes and your favorite green vegetables.

This pie is a true homage to hearty, comforting, and filling meals. Enjoy your Desperate Dan Cow Pie with friends and family on a cozy evening, and watch it disappear in no time!


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