Ingredients

Stewing or Braising Steak: 800g (approx. 1.75 lbs), cut into small cubes

Onion: 1 small onion, finely diced (or 2 medium onions, sliced)

Garlic: 4 cloves, finely diced

Olive Oil: 1 tablespoon (for frying)

Plain Flour: 2 tablespoons (for thickening the gravy)

Beef Stock: 900ml (approx. 3.8 cups) hot water mixed with 2 tbsp gravy granules or stock cubes

Red Wine Vinegar: 1 tablespoon (optional, or a splash of red wine)

Thyme: 2 sprigs (optional)

Black Pepper: To taste

Puff Pastry: 2 x 320g packs of ready-rolled puff pastry sheets (for top and bottom crusts)

Egg: 1 egg, whisked with a splash of milk (for egg wash) 

Ingredients

One pound steak tips

1 Cup sharp cheddar cheese , grated

1 Cup Fontina cheese

6 Slices bacon

2 Cups onions, thinly sliced. I use a mix of onions.

1/2 Tablespoon herbs de Provence

2 Clove garlic, pressed or minced

Salt and Pepper to taste

Directions

Step 2: Preheat oven to 375 degrees

Step 2: Cook bacon and set aside

Step 3: In a large skillet over high heat, sear steak tips until browned on all sides.

Step 4: Transfer beef tips to a plate and drain off fat, leave 1 tablespoon in the skillet.

Step 5: Reduce heat to medium-low and add sliced onions. Season with salt and pepper and saute`for 10-12 minutes, stirring occasionally, or until softened and golden brown

Step 6: Add garlic and cook until fragrant

Step 7: Place steak tips in a large baking dish, add crumble bacon over steak tips and cover with caramelized onions and garlic

Step 8: Top with both cheeses and prinkle with herbs de Provence. Please in the oven and bake for 15-20 minutes or until cheese is melted, bubbly and steak is cooked through

Step 9: Remove from oven and let rest for about 5 minutes.