Beef Pie 1-3/4 pounds beef chuck, well-trimmed and cut into 3/4-inch cubes All-purpose flour Salt and pepper to taste 2 tablespoons olive oil, more if needed 1/2 small onion, coarsely chopped 4 large cloves garlic, finely chopped 1 cup dry red wine 1 cup water 1 bay leaf 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram leaves 4 medium white potatoes, peeled and cut into 1/2-inch cubes 1 medium onion, coarsely chopped 4 medium carrots, sliced into 1/2-inch pieces 1 recipe for double crust pie (see recipe in the similar and related recipes links) 1 egg, lightly beaten Lightly coat the beef cubes with flour. Sprinkle with salt and pepper. Heat the olive oil in a large stew pan over high heat. Add the beef in batches and brown on all sides. Remove to plate. Add more oil between batches if needed. When beef is browned, reduce heat to medium-high and sauté the onions until lightly browned. Add garlic and sauté one more minute. Return beef to pan; add wine, water, bay leaf, thyme and marjoram. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1-1/2 hours. Stir occasionally; add a little water if needed. Add the potatoes, onions and carrots to beef. Cover and simmer for an additional 30 minutes or until vegetables are tender. Remove from heat and cool to room temperature. Make crust according to directions and separate into 2 balls. Flatten into rectangular shapes, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 425° F. Roll one ball into a rectangle to fit the bottom of an 8 x 8-inch or similar size baking dish. Place in dish and add meat mixture. Roll the other ball to fit over top. Crimp edges with bottom crust; prick with fork and brush with beaten egg. Bake for 10 minutes; reduce heat to 400° and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly. Let rest about 10 minutes before cutting and serving.
Posted on: Wed, 09 Oct 2013 03:53:38 +0000
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