Beef Stew Pot Pies
By
Monica Keleher
@MonicaKeleher
1
Thanks,
Monica
Ingredients
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2 lbstew beef, cut into bit sized pieces
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1 pkgfrozen pearl onions
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1 pkgfrozen peas and carrots
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2 boxbeef stock (unsalted)
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1/2 cred wine (i used tawny port this time, but i have used all types and they all work)
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2 cflour
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1carrot diced
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1celery stalk diced
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1small onion diced
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1garlic clovedminced
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2 Tbsptomato paste
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4slices of slab bacon cut into ladons
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2 Tbspunsalted butter
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·olive oil
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·fingerling or small potatoes cut into uniform bit sized pieces. i love the mutli colored fingerlings they are red, purple and golden
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·mushrooms diced (any kind work fine)
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·bay leaf
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1 tspdried thyme, put 1/2 in the flour and 1/2 into the stew
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·salt and pepper
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·parsley roughly chopped
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1granulated garlic
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·dried rosemary
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·puff pastry sheet, thawed
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1egg
How to Make Beef Stew Pot Pies
- Add 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.
- Add 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.