Beef, mushroom & merlot pie filling

2 tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
1 kg rump steak, diced
2 tbsp fresh thyme leaves (3/4 Tbsp dried)
2 bay leaves
300g Portobello mushrooms, peeled, de-stalked and sliced
¾ cup red wine, merlot
2 cups stock, vege or beef
S & P to taste

1. In a large saucepan, heat oil and brown onions & carrots until golden and beginning to darken. Remove.
2. Now brown the beef in the same saucepan, and do this in batches so as not to crowd the pot, and stew the meat.
3. Add onions & carrots back in.
4. Add wine, bring to simmer and simmer for 3 minutes.
5. Add stock, thyme, bay leaves and seasoning and cook uncovered until beef is very tender. Add mushrooms. Cook for a further 20-30 minutes.
6. Thicken gravy with a beurre manié (kneaded butter) mixture made with 2 tbsps flour and 2 tbsp butter. Add half and mix into simmering beef, then add more if you need it thicker.
7. Allow filling to completely cool before filling flakey pastry pie shells.