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*Beef and Stout Pie*
Nb persons: 8
Yield:
Preparation time:
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| Beef and Stout Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- | |
| 7 tablespoons | olive oil |
| 1 pound | white button mushrooms, quartered |
| 2 cups | frozen pearl onions, thawed |
| Salte and pepper -- to taste | |
| 3 1/2 pounds | beef chuck roast, cut 1" cubed |
| 1 cup | all purpose flour |
| 3 | garlic clove |
| 2 tablespoons | tomatoe paste |
| 2 1/2 cups | Irish stout |
| 1 cup | beef broth |
| 1 pound | carrots, cut into chunks |
| 1 pound | red potato, cut into chunks |
| 1 tablespoon | finely chopped thyme |
| 1 16 inch round stilton pastry -- (see related recipe) | |
| 1 | egg, beaten with 1 tsp. water |
In a 5 1/2 quart Dutch oven over medium-high heet,warm 1 tbsp of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowll.
Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2
tablespoons oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.
Return the pot to medium-high heat. Add the garlic and tomato paste andcook, stirringconstantly, for 30 seconds. Add the beef stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.
Preheat oven to 450 degrees.
Bruch the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimop to seal. Brush the paswtry withthe egg mixture, then cut 4slits in the top of the dough. Bake for 30 minutesw.Let the potpie rest for 15 minutes before serving. Serves 8-10.
Description:
"William-Sonoma - hearty beef stew"
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Per serving: 614 Calories (kcal); 43g Total Fat; (64% calories from fat); 35g Protein; 19g Carbohydrate; 138mg Cholesterol; 291mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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