Post by Loupy on Feb 10, 2012 21:38:57 GMT -7
BEEF & RED WINE POT PIE
www.smithbites.com
Serves 4
INGREDIENTS:
2 Tablespoons olive oil
1.5 pounds chuck steak, trimmed & cut into bite-sized chunks
1 purple onion peeled, halved and then cut into ½-inch thick slices
pinch red pepper flakes
1 large carrot, peeled and cut into ½-inch rounds/pieces (approx 1/2 to 3/4-cups total)
2 cloves garlic, minced
1-1/2 cups beef stock (I used Better Than Bouillon brand)
1-1/2 cups water
½ cup red wine
1 bay leaf
1 Tablespoon fresh thyme
salt/pepper
2 Tablespoons cornstarch
¼ cup water (for the cornstarch mixture)
1 sheet puff pastry
1 crust store-bought pie pastry
1 egg, slightly beaten (to brush top of puff pastry)
METHOD:
Heat a large saucepan over high heat.
Add half the oil and beef in batches and cook for about 5 minutes, turning until brown; repeat with remaining beef until all has been browned and then set aside.
In the same pan, cook onion and carrots for 2-3 minutes, add pinch of red pepper flakes, minced garlic and cook for another minute.
Add beef back into pan; add stock, water, wine, bay leaf and thyme.
Bring to a low simmer and cook on top of stove, uncovered for 1 to 1.5 hours or until the beef is fork tender.
Combine the cornstarch and water until smooth; add to beef and cook 4-5 minutes until thickened.
Set aside to cool completely.
Preheat oven to 375 degrees.
Line an 8-inch pie plate with pie pastry; fill with cooled beef mixture.
Roll out puff pastry on a lightly floured board until approximately ¼-inches thick; trim to fit the pie plate and place on top of the beef.
Press pie crust and puff pastry together and crimp.
Brush with egg, make a slit in the top and bake for 30-40 minutes or until the top is golden.
Serve with a glass of beautiful red wine!
Article printed from Smith Bites: www.smithbites.com
URL to article: www.smithbites.com/2011/10/full-on-falcon-crest-and-a-beef-red-wine-pot-pie/
www.smithbites.com
Serves 4
INGREDIENTS:
2 Tablespoons olive oil
1.5 pounds chuck steak, trimmed & cut into bite-sized chunks
1 purple onion peeled, halved and then cut into ½-inch thick slices
pinch red pepper flakes
1 large carrot, peeled and cut into ½-inch rounds/pieces (approx 1/2 to 3/4-cups total)
2 cloves garlic, minced
1-1/2 cups beef stock (I used Better Than Bouillon brand)
1-1/2 cups water
½ cup red wine
1 bay leaf
1 Tablespoon fresh thyme
salt/pepper
2 Tablespoons cornstarch
¼ cup water (for the cornstarch mixture)
1 sheet puff pastry
1 crust store-bought pie pastry
1 egg, slightly beaten (to brush top of puff pastry)
METHOD:
Heat a large saucepan over high heat.
Add half the oil and beef in batches and cook for about 5 minutes, turning until brown; repeat with remaining beef until all has been browned and then set aside.
In the same pan, cook onion and carrots for 2-3 minutes, add pinch of red pepper flakes, minced garlic and cook for another minute.
Add beef back into pan; add stock, water, wine, bay leaf and thyme.
Bring to a low simmer and cook on top of stove, uncovered for 1 to 1.5 hours or until the beef is fork tender.
Combine the cornstarch and water until smooth; add to beef and cook 4-5 minutes until thickened.
Set aside to cool completely.
Preheat oven to 375 degrees.
Line an 8-inch pie plate with pie pastry; fill with cooled beef mixture.
Roll out puff pastry on a lightly floured board until approximately ¼-inches thick; trim to fit the pie plate and place on top of the beef.
Press pie crust and puff pastry together and crimp.
Brush with egg, make a slit in the top and bake for 30-40 minutes or until the top is golden.
Serve with a glass of beautiful red wine!
Article printed from Smith Bites: www.smithbites.com
URL to article: www.smithbites.com/2011/10/full-on-falcon-crest-and-a-beef-red-wine-pot-pie/
