Thursday, March 18, 2010

Beef Pot Pie

146. Our special Irish dinner was homemade Beef Pot Pie. When I saw this recipe it was a great choice for a St. Patrick's Feast. The original recipe is for Beef and Guinness Pie. It called for Guinness Irish stout...but I just can't stand the smell, taste or even the thought of it. So I substituted with an extra half cup of beef stock. Wow! Who needs the stout? This recipe was outstanding. And it is topped with puff pastry. It was such a beautiful presentation.

Beef Pot Pie


Yield: Makes 4 main-course servings
Active Time: 1 1/4 hr
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
(I substituted with capers)
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide)
or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef,

turning to coat, then shake off excess and transfer to a plate.

Heat oil in a wide 5 to 6-quart ovenproof heavy pot over moderately high heat
until just smoking,

then brown meat in 3 batches, turning occasionally, about 5 minutes per batch,

transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom

of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato

paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven.

Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours.

Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is

warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature

to 425°F.

Divide cooled stew among

bowls (they won't be completely full). Roll out pastry dough on a lightly floured

surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick.

Trim edges and cut dough into quarters.

Stir together egg and water and brush a 1-inch border of egg wash around each

square. Invert 1 square over each bowl and drape, pressing sides lightly to help

adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes

to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown,

about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

"Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread...there may be."

~ David Grayson


Julienne said...

If I follow you please can you tell me what is going to stop me becoming the size of a very large house?!!!!!!
Your kitchen must smell magic!

Traci at ThreeDogsAtHome said...

This simply looks to good not to try. Thanks for sharing the recipe.

Shannon@Cozy Home Scenes said...

Lily, your beef pot pie looks like it should be in a commercial! I love pot pies because they are such a good comfort food. You gave very good instructions but I'm not sure mine would look as pretty as yours. Thank you very much for joining the party. Please come again!--- Shannon


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