Ingredients

2 tbsp (25 mL) olive oil, plus extra if needed 2 lb (1 kg) stewing beef Salt and freshly ground pepper 1 cup (250 mL) chopped onions cup (125 mL) chopped carrots 1 tsp (5 mL) chopped garlic 1 tsp (5 mL) chopped fresh rosemary 1 cup (250 mL) red wine 2 cups (500 mL) beef stock (homemade or low-sodium) 1 cup (250 mL) drained canned tomatoes, chopped1 bay leaf Root Vegetables 1 cup (250 mL) diced parsnips, -inch (1-cm) dice 1 cup (250 mL) diced rutabaga, -inch (1-cm) dice 1 cup (250 mL) diced carrots, -inch (1-cm) dice 1 cup (250 mL) diced Jerusalem artichokes Sauce 2 tbsp (25 mL) olive oil 2 tbsp (25 mL) flour Cheddar Crust (recipe follows) 1 tbsp (15 mL) Dijon mustard Egg Wash 1 egg yolk 1 tbsp (15 mL) milk

Description

Jerusalem Artichokes Take A Little Less Time To Cook Than The Other Vegetables So Cut Them Slightly Larger. You Could Also Use Frozen Puff Pastry For The Pie But The Cheddar Crust Does Add To The Taste (recipe Follows). Serve With A Salad Of Mixed Greens

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