Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl. Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, mushrooms, carrots, potatoes, mixed vegies and thyme; bring to a boil. Cover; simmer over med-low heat, stirring occasionally 3 hours or until beef is very tender and sauce is thickened. Cool stew completely, uncovered, about one hour. (If stew is warm while assembling pies, it will melt uncooked pastry top.) Preheat oven to 400 F. Brush rim of pot with water. Lay pastry on top, let it droop onto filling. Crimp edges to seal. Brush with egg mixture. Cut slits in to to vent, bake 30 minutes, until browned. Dough preparation Sift together flour and salt then place in food processor with butter and just enough ice water to mix together (should hold together without crumbling and not too wet) take out and cover with plastic wrap then refrigerate. (If you overwork mixture or add too much water, pastry will be tough.) Roll out dough on a floured surface with a floured rolling pin to fit baking dish(s). Arrange dough with a short side nearest you on a floured surface and roll out, then crumble Stilton (blue cheese) onto 1/2 of the dough, fold over and roll out again. Fit over dish(s), brush with egg wash, then bake at 400 F until crust is golden brown (about 30 minutes).
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Rendered beef fat — fries, deep frying, high-heat searing
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Rendered beef fat — fries, deep frying, high-heat searing
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts