Epic #Chunky #Beef #and #Mushroom #Pie

 Fall apart, extremely smooth chunks of beef, bursts of recent mushroom smothered within probably probably the foremost fabulous gravy and topped with flaky, golden puff pastry. My friends, this isn't simply one other red meat pie. This is an EPIC Chunky Beef and Mushroom Pie with a bit of mystery aspect that takes this to the subsequent level!

This is the variety of meals that makes me do the joyful dance. Literally. I took an important spoonful and was leaping up and down with glee. It was everything I had hoped it might be, and more.

Non foodies will discover it tough to recognize the elation you really sense while you make one thing that's this good. I mean, gravy even in its most fundamental kind (and one thing you smother in gravy) is fantastic.

But with this Chunky Beef and Mushroom Pie, with only one bite, you recognize it’s a step up from the traditional pie. You might no longer be capable to lay your finger on it, but you recognize there’s one thing other about it – simply better.


20 g / 0.7 oz dried porcini mushrooms (slices, entire or chopped) (Note 1)
1 ¼ cups / 312 ml boiled water
1 kg / 2 lb chuck red meat , cut into 2.5cm/1” cubes (Note 2)
1 - 2 tbsp vegetable oil
2 garlic cloves , minced
1 onion , finely chopped
1 celery , finely chopped
1 carrot , finely chopped
3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
1/3 cup flour (any)
300 ml / 10 oz darkish ale (or exchange with red wine, Guinness or extra red meat stock)
2 cups / 500 ml red meat stock
3 sprigs thyme or 1 tsp dried thyme leaves
2 bay leaves , recent or dried
200 g / 7 oz bacon , diced
300 - 400g / 10 – thirteen oz Swiss brown mushrooms , higher ones halved
1 – 2 sheets puff pastry (enough to disguise pie) 

1 egg yolk


    Place porcini in a bowl and upload hot water. Leave to soak for no less than 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
    Sprinkle red meat with salt and pepper.
    Heat 1 tbsp oil in a big heavy primarily founded pot. Add half the meat and brown all over, then take away and repeat with last beef. Set red meat aside.
    Turn range down to medium low. If the pot is watching dry, upload extra oil. Add onion and garlic, prepare dinner for 2 minutes. Add finely chopped carrots and celery, prepare dinner for 6 minutes or till softened and candy (taste test!). Add carrot chunks and prepare dinner for 2 minutes.
    Add flour and stir through.
    Add ale, red meat stock, and stir to dissolve the flour.
    Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn warmth up slightly, mix, deliver to simmer, then cover. Adjust warmth so it's simmering gently, no longer energetically.
    Cook for 1 hr 45 minutes or till red meat is tender. (See video)
    Meanwhile, prepare dinner bacon in a skillet over excessive warmth till golden. Remove and reserve bacon drippings in pan. Add mushrooms and prepare dinner for 5 minutes till golden all over. Return bacon into skillet, toss to coat mushrooms, then stir by stew.
    Simmer stew, uncovered, for 15 minutes till mushrooms are tender. Then take away from range and cool.

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