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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Beef and Stout Pie

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Beef and Stout Pie Empty Beef and Stout Pie

    Post by Lobo Tue 12 Jan 2016, 5:27 pm

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    Beef and Stout Pie
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    Prep Time: 35 minutes
    Cook Time: 240 minutes
    Servings: 10
    This hearty beef stew is slowly simmered on the stovetop, then topped with Stilton pastry and finished in a hot oven.






    • 1K+

    Ingredients:


    • 7 Tbs. olive oil
    • 1 lb. white button mushrooms, quartered
    • 2 cups frozen pearl onions, thawed
    • Salt and freshly ground pepper, to taste
    • 3 1/2 lb. beef chuck roast, cut into 1-inch cubes
    • 1 cup all-purpose flour
    • 3 garlic cloves, minced
    • 2 Tbs. tomato paste
    • 2 1/2 cups Irish stout
    • 1 cup beef broth
    • 1 lb. carrots, cut into chunks
    • 1 lb. red potatoes, cut into chunks
    • 1 Tbs. finely chopped fresh thyme
    • One 16-inch round Stilton Pastry
    • 1 egg, beaten with 1 tsp. water

    Related Recipes


    Beef and Stout Pie Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

    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 Tbs. 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 Tbs. 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 and cook, stirring constantly, 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 an oven to 400°F.

    Brush 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 crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.
    Williams-Sonoma Kitchen.
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