Monday, December 29, 2014

Recipe #306: Beef, Stout, & Blue Cheese Pot Pies

This is immediately a favorite recipe, hands down.  I've had this one bookmarked from and finally got around to making it.  So wonderful.  Rich, hearty, filling, amazing flavors.... I can't say enough about this one.  The recipe would fill about three larger single rammekins, so I would double if feeding four.

Filling before adding the cheese.

I giggled when I got these out of the oven.

So good...

1kg (2lb) stewing beef (such as shin or cheek), cut into bite-sized pieces
salt and freshly ground black pepper
3 tablespoons plain flour
rapeseed or olive oil
2 red onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
500ml (2 cups) stout
125g (3/4 cup) crumbled blue cheese
1 sheet of ready-rolled puff pastry
1 egg, beaten
Preheat the oven to 275 degrees.
Put the beef in a large bowl and sprinkle over 1 teaspoon of salt and plenty of freshly ground black pepper. Add the flour and toss the beef in it until it all has a light dusting. Heat some rapeseed or olive oil in a large ovenproof casserole and brown the beef in batches over a medium-high heat, making sure not to crowd the pot or the meat won’t brown properly. Add more oil in between batches if needed. Remove the beef from the pot and set aside.
Add another splash of oil to the pot, then add the onions and carrots along with a pinch of salt so that the onions don’t brown. Cover the pot and cook for 10–15 minutes, stirring occasionally, until the vegetables are soft but not browned. Add the garlic, thyme and a generous seasoning of salt and pepper and cook for 1 or 2 minutes more.
Pour in the stout, scraping up any browned bits that have stuck to the bottom of the pot. Return the beef to the pot and bring up to a lively simmer, then cover and put in the oven for 3–4 hours (or simmer on the stovetop on a low heat with the lid on), stirring a few times. You will know it’s done when the beef easily falls apart when you prod it with a fork and the stout has reduced right down – it’s a pot pie filling, not a stew, so you want it to be nice and thick. Stir in the cheese, then taste it and adjust the seasoning if necessary.
Raise the oven temperature to 375 degrees. Place one large ovenproof pie dish or individual dishes or ramekins onto a baking tray just in case any filling bubbles up and over the sides, then spoon the stew into the dish(es). Roll out the pastry a little on a lightly floured countertop, then cut to fit the top of the dish. Rub the edges of the dish with a little water or some of the beaten egg to help the pastry stick in place, then place the pastry lid on top. Brush the pastry with the beaten egg (not too much or the pastry won’t rise properly), then cook in the oven for 20–30 minutes, until the pastry has risen and is golden. Allow to stand for 10 minutes before digging in.

No comments:

Post a Comment