Rich and hearty slow cooked beef stew encrusted in a flaky pastry. Classic comfort food at its best.
|¼ cup||(60 mL) Flour|
|Salt and pepper|
|2 lbs||(1 kg) Stewing beef|
|1 tbsp||(15 mL) Vegetable oil|
|2||Cloves garlic, sliced|
|1 cup||(250 mL) Mushrooms, quartered|
|1||(10 oz/284 mL) Can beef broth|
|¼ cup||(60 mL) Red wine|
|2||Sprigs fresh thyme|
|1||Tenderflake® Frozen Deep Dish Pie Shell, thawed|
|1||Egg, lightly beaten|
PREHEAT oven to 300°F (150°C). COMBINE flour, salt and pepper in a large bowl. Add stew beef and toss to coat. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside. ADD carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently. Return beef to pot and add broth, wine, bay leaf and thyme. Add water, if needed, to almost cover meat and vegetables. Bring to a boil. Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart. Remove from oven. INCREASE oven temperature to 350°F (180°C). COAT an 8 cup (2 L) casserole dish with non-stick cooking spray. Fill with beef stew. Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish. Make 3 small slits in top of crust to allow steam to escape. Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.
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