Beef Stew Pot Pies
By
Monica Keleher
@MonicaKeleher
1
I love to make stews on cold New England winter days and I serve it with a nice hunk of crusty bread, and I enjoy chicken pot pies especially the flaky crust yummmmo so I thought hmmmmm Beef stew pot pie. Hope you enjoy it as much as we did.
Thanks,
Monica
Thanks,
Monica
Ingredients
- 2 lb
- stew beef, cut into bit sized pieces
- 1 pkg
- frozen pearl onions
- 1 pkg
- frozen peas and carrots
- 2 box
- beef stock (unsalted)
- 1/2 c
- red wine (i used tawny port this time, but i have used all types and they all work)
- 2 c
- flour
- 1
- carrot diced
- 1
- celery stalk diced
- 1
- small onion diced
- 1
- garlic clovedminced
- 2 Tbsp
- tomato paste
- 4
- slices of slab bacon cut into ladons
- 2 Tbsp
- unsalted butter
- olive oil
- fingerling or small potatoes cut into uniform bit sized pieces. i love the mutli colored fingerlings they are red, purple and golden
- mushrooms diced (any kind work fine)
- bay leaf
- 1 tsp
- dried thyme, put 1/2 in the flour and 1/2 into the stew
- salt and pepper
- parsley roughly chopped
- 1
- granulated garlic
- dried rosemary
- puff pastry sheet, thawed
- 1
- egg
How to Make Beef Stew Pot Pies
- 1In a large pot cook the bacon until crispy, remove and keep the rendered fat to use to cook the beef.
- 2In a large plastic bag add the flour, granulated garlic, salt, pepper and whatever dried spices you like, I used thyme and dried rosemary. Place some of the beef (this is done in batches) into the bag and shake to coat the beef. Shake off the excess flour
- 3Add the floured beef to the hot bacon fat, you may need to add some butter and or oil as you cook the meat in batches. Brown all the meat on all sides. Keep the heat on lower so that you don't burn the bottom bits in the pan. You'll want to keep those to scrape off into the stew when you add the wine. Adds so much flavor.
- 4When all the beef is brown and set aside, Add more butter and or olive oil and add the onions cook a bit then add the diced carrot, celery salt and pepper and cook for a few minutes. Scrape the pan and get some of those bits up. add the garlic and then tomato paste. scrape scrape scrape.
- 5Add the wine to the pot and more scraping until the bits are all mixed into the stew. Add the bay leaf and dried spices and mix. Cook together for a few minutes
- 6Return the beef and bacon to the pot and stir. Add the beef stock and stir. Let the pot simmer for about 15 minutes.
- 7Add the potatoes and let simmer for 20-30 minutes After the potatoes have been in for about 15 minutes add the mushrooms.
- 8Add the pearl onions. I like to thicken my stew with room temperature butter and the flour (equal parts of both) I used to coat the beef. incorporate the butter and flour till well mixed and add little by little to the simmering stew until it thickens to your liking. Taste for seasonings and adjust.
- 9Turn oven on to 400. Remove the stew from the heat. Take the bowls that you are going to use and measure the pastry big enough to over lap the cup with the pastry and cut out. For fun I sometimes make shapes to put on top to jazz it up a bit. Either cut it free hand or use a small cookie cutter.
- 10When the oven is at temperature add the carrots, peas and parsley and stir. Spoon the stew into your oven safe cups.
- 11Place the puff pastry dough over the cups and pinch to seal.
- 12Brush the tops with the egg wash, I sprinkle a little salt and pepper and herbs on top here as well.
- 13Let me know what you think. Thanks Monica
