Method:

1. Use your first 3 tablespoons of flour to coat your beef chunks and sear them in a pan until browned on all sides but not cooked through.
2. Cut your onion in half and add to your slow cooker with your whole garlic cloves, beef chunks, beef bone broth, red wine and bay leaves - don’t worry about cutting your onion or garlic you’re gonna fish them out later so the bigger they are the easier this is.
3. Turn your slow cooker to high and leave for 6-7 hrs until the beef is falling apart. You can do this the day before to make life easier or in the morning if you’re making this for your dinner.
4. When cooked, remove your bay leaves and separate your beef in one container, onion and garlic in another, then liquids in one more.
5. Blend your onion and garlic to a smooth puree, and add to a pan on the hob with your butter. When the butter is melted, whisk in your flour until smooth.
6. Slowly add in your slow cooker liquid and whisk to remove lumps. Keep whisking on a high heat until the sauce starts to thicken.
7. To finish the filling, mix in your beef bone broth pot and shredded beef chunks. Season generously with salt and pepper.
8. Finally, fill a pan with your beef mixture and cover with puff pastry. Finish with an egg wash and bake at 200°C fan for 20 minutes.