Part 4/7:
After browning the beef, onions are sautéed until softened, followed by the fragrant garlic. A sprinkle of flour thickens the mixture, which then gets deglazed with red wine—an essential step to impart depth and richness to the dish. Beef broth, Worcestershire sauce, and tomato paste provide flavor, complemented by frozen vegetables such as peas, carrots, and corn. After a gentle simmer, the filling melds together, making it ready for the assembly.