Beef Pot Pie
This beef pot pie is perfect cold weather fare – mushrooms, carrots, peas, and tender beef slowly simmer together in a mixture of beef stock and beer until the filling is thickened and all the flavors have married together. I serve it up in one baking dish and top it off with puff pastry which gets all flaky and crusty in the oven. To serve, just break into the crust and scoop out the hot, savory filling and then cut out a piece of the flaky crust to lay on top.
We are dashing around trying to get all the Christmas stuff done (insert silent scream) and all the while I keep wondering where the heck all the time went this year? It’s such a cliche thing to say, but, seriously, between work, this blog, Feynman, and various trips all over the place this year has gone by in the blink of an eye. It seems one minute ago I was making hot chocolate in January and here we are 12 months later scrambling to get done all those things you’re supposed to get done this time of year.
Of course, most of this lateness and last minute hustle and bustle is due to my ah-mazing skills in procrastination. We’ve taken plenty of time-outs this past week to cook and take walks with Feynman during which we lamented about all the burning to-dos on our ever-growing list of stuff that ‘must get done’. I can’t say I’m that sorry about it – there’s nothing better than taking a long walk in the woods followed by a warm and hearty meal – in this case, beef pot pie.
To-do list be damned.
While I might be looking for shortcuts to help speed up my Christmas preparation I don’t take a lot of shortcuts when it comes to my beef pot pie filling. I never ever want to risk serving up beef that’s not of the tender melt-in-your-mouth variety. It’s so important to let it all simmer together for a while and for that reason I’m happy to give the filling the time it needs on the stove. On the other hand, I have absolutely no problem whatsoever using a shortcut for the crust. We all have our priorities and rolling out from-scratch dough does not rank high on my list. For this beer-spiked beef pot pie, I used frozen puff pastry, although you can easily substitute pre-made pie dough or your own homemade version if you enjoy making your own from scratch.
This is perfect cold weather fare – mushrooms, carrots, peas, and tender beef slowly simmer together in a mixture of beef stock and beer until the filling is thickened and all the flavors have married together. I served it up in one baking dish and topped it off with puff pastry which gets all flaky and crusty in the oven. To serve, just break into the crust and scoop out the savory filling and then cut out a piece of the flaky crust to lay on top.
So if you’ve got all of your Christmas ducks in a row maybe give this one a try over the holiday weekend. Or, if you’re like me busy fighting the procrastination beast all week, go ahead tuck it away for a cold January day when there’s not so much to do.
- 2 tablespoons olive oil
- 2 pounds beef chuck cubed and seasoned all over with salt and pepper
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons balsamic vinegar
- 5 large carrots, cut into thick coins
- 1 cup frozen peas
- Leaves from 4 or 5 sprigs of thyme
- 2 tablespoons chopped fresh parsley
- 12 ounces ale-style beer
- 32 ounces beef stock
- 1 tablespoon Worcestershire sauce
- ¼ cup heavy cream
- 1 egg, beaten mixed with 1 tablespoon of water
- 2 sheets frozen puff pastry, thawed (see note)
- In a stock pot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. You may want to do this in batches because over-crowding the pan will make it much harder to get a nice sear on the beef. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. Continue browning the beef until all batches are done. Set them aside.
- In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic. Stir frequently until the vegetables start to soften. Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula. Now, add the carrots, peas, fresh thyme, and fresh parsley. Add the browned beef including all of the juices collected on the plate or bowl.
- Pour in the beer, beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least one hour or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
- Once the filling has simmered there are a couple of options. First, if you want to freeze part or all of the filling to use later, go ahead and skip the cream and puff pastry. When you are ready to bake the pot pie at a later time all you do is thaw the filling, stir in the cream, and top it with the puff pastry. If you plan to serve the pot pie right away, go ahead and stir in the cream. Pour the filling into a baking dish deep enough to hold 6-8 cups of filling.
- Take the beaten egg and brush some along the edges of your baking dish. Cover the baking dish with the puff pastry (depending on the size of your dish you may need one or both of the sheets). Crimp the edges and press to ensure they are sealed. Cut a few small vents in the top to allow steam to escape. Brush more egg wash over the top of the pastry to help it brown in the oven.
- Place the baking dish on a baking sheet lined with tin foil (just in case there are any issues with filling bubbling over the edges)
- Bake at 400 degrees until the puff pastry is puffed up and nicely browned on top, about 30 -40 minutes. Let it stand 5 to 10 minutes before serving.
The post Beef Pot Pie appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/12/beef-pot-pie.html
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