4 Serves
180 Mins
Preheat your oven to 150°C. In a large bowl, toss the beef top round with flour, salt, and black pepper until evenly coated.
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AmericanVitamin E
3 mg / 15 mgVitamin K
56 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
340 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
597 mg / 1,250 mgPotassium
1490 mg / 4,700 mgSodium
1143 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
12 g / 28 gSugar
9 g / 50 gSaturated Fat
13 g / 20 gCholesterol
391 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat a Dutch oven over medium-high heat with half the rapeseed oil. Sear the beef in batches until browned, removing each batch as it finishes.
Return all beef to the Dutch oven. Pour in the wine and simmer until the liquid reduces by half. Add the beef stock, onion, carrots, thyme, and mustard, then cover and braise in the oven for two hours.
Remove the pot from the oven, discard the thyme sprigs, and allow the mixture to cool slightly. Preheat the oven to 200°C.
Transfer the beef mixture into a pie dish. Brush the rim with beaten egg yolks, drape the pastry over the top, and seal the edges. Brush the surface with more beaten egg and bake for 30 minutes until golden.
While the pie bakes, boil a saucepan of salted water. Add the green beans and cook for 4-5 minutes until tender. Drain and toss with butter and black pepper.
9
g61
g17
g
American