Katiecooks
New member
Ingredients:
1 1/2 lb. beef chuck trimmed and cut into 3/4-inch pieces
3 tbls. flour
3 tbls. vegetable oil
Salt and freshly ground black pepper
4 oz. white mushrooms - halved
1 garlic clove - minced
3/4 C beef stock
3/4 C dark Ale
1 tbls. Worcestershire Sauce
1 tbls. tomato paste
1/2 tsp. dried thyme
Bay leaf
1 sheet frozen (thawed) puff pastry
1 large egg, beaten, for glaze
Directions:
Season beef with salt and pepper. Toss in the flour and shake off excess.
Heat 2 tsp. oil in large, nonstick skillet over medium-high heat. In batches,
add beef and cook, turning, for 5 minutes until browned on all sides. Transfer beef to a large saucepan.
Add remaining 1 tbls. oil to frying pan. Add onion and cook over medium heat, stirring until softened. Add mushrooms and garlic and cook, stirring , about 5 minutes until the mushrooms begin to brown. Transfer to the saucepan. Stir in the beef stock, ale, worcestershire sauce, tomato paste, thyme and bay leaf into the saucepan and bring mixture to boil. Reduce heat to medium-low, cover and simmer about 1 1/2 hours or until meat is tender.
Transfer meat and vegetables to deep pie dish. Reserve 2/3 C of the sauce and pour the rest over the meat mixture. Let cool.
Preheat oven to 400 degrees. Roll out the thawed puff pastry on a floured surface to a thickness of 1/8-inch. Cut out 11-inch round . Cut 3/4-inch
strips from the trimmings. Brush the rim of the pie dish with water and place the strips around it. Brush with water. Place the pastry round over filling and press pastry edges together to seal. Trim off excess with a knife.
Crimp pastry edge and use trimmings to make decorations if desired. Brush pastry with beaten egg. Make a hole in the middle of top to allow steam to escape. Place pie dish on baking sheet and bake for 25 minutes until pastry is puffed and golden. Serve immediately with reserved gravey. Delicious!!
1 1/2 lb. beef chuck trimmed and cut into 3/4-inch pieces
3 tbls. flour
3 tbls. vegetable oil
Salt and freshly ground black pepper
4 oz. white mushrooms - halved
1 garlic clove - minced
3/4 C beef stock
3/4 C dark Ale
1 tbls. Worcestershire Sauce
1 tbls. tomato paste
1/2 tsp. dried thyme
Bay leaf
1 sheet frozen (thawed) puff pastry
1 large egg, beaten, for glaze
Directions:
Season beef with salt and pepper. Toss in the flour and shake off excess.
Heat 2 tsp. oil in large, nonstick skillet over medium-high heat. In batches,
add beef and cook, turning, for 5 minutes until browned on all sides. Transfer beef to a large saucepan.
Add remaining 1 tbls. oil to frying pan. Add onion and cook over medium heat, stirring until softened. Add mushrooms and garlic and cook, stirring , about 5 minutes until the mushrooms begin to brown. Transfer to the saucepan. Stir in the beef stock, ale, worcestershire sauce, tomato paste, thyme and bay leaf into the saucepan and bring mixture to boil. Reduce heat to medium-low, cover and simmer about 1 1/2 hours or until meat is tender.
Transfer meat and vegetables to deep pie dish. Reserve 2/3 C of the sauce and pour the rest over the meat mixture. Let cool.
Preheat oven to 400 degrees. Roll out the thawed puff pastry on a floured surface to a thickness of 1/8-inch. Cut out 11-inch round . Cut 3/4-inch
strips from the trimmings. Brush the rim of the pie dish with water and place the strips around it. Brush with water. Place the pastry round over filling and press pastry edges together to seal. Trim off excess with a knife.
Crimp pastry edge and use trimmings to make decorations if desired. Brush pastry with beaten egg. Make a hole in the middle of top to allow steam to escape. Place pie dish on baking sheet and bake for 25 minutes until pastry is puffed and golden. Serve immediately with reserved gravey. Delicious!!