Chunky Steak and Mushroom Pie
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 782
Ingredients
- 1 kg chuck steak you may know it as crop steak or braising steak, in Spain look for Estofado , cut into 2.5cm cubes.
- 2 tbsp vegetable oi l preferably NOT olive oil
- 2 cloves garlic chopped
- 1 onion medium finely chopped
- 1 carrot finely chopped
- 2 sticks celery finely chopped
- 3 large carrots halved lengthwise then cut into 1.5cm pieces
- 2 tbsp plain flour
- 300 ml Guinness or red wine. If you don’t want to use alcohol simply add extra stock.
- 500 ml beef stock Fresh, Carton or cubes will do.
- 2 - 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves fresh or dried
- 200 g bacon or panceta diced I use unsmoked streaky bacon
- 300 - 400 g mushrooms cut into quarters, I like to use Portobello mushrooms but any will do.
- 2 sheets puff pastry you can buy this ready rolled in all supermarkets (enough to cover you particular pie dish)
- 1 egg yolk for glazing the top of the pie.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pan. Add half the beef and brown well all over, then remove and repeat with remaining beef. Set beef aside.
- Turn heat down to medium low. If the pan is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrot and celery, cook for 6 minutes or until softened and sweet (taste it). Add the carrot chunks now and cook for a further 2 minutes.
- Now add flour and stir through.
- Add red wine/ale and all the beef stock beef stock, stir well until all the flour is dissolved.
- Add the herbs and browned beef. Turn heat up slightly, mix and bring to simmer, then cover. Adjust heat so it is bubbling gently, not boiling fiercely. .
- Cook for 1 hr 45 minutes or until beef is tender.
- Meanwhile, cook bacon in a frying pant over high heat until coloured. Remove and reserve bacon fat in the pan. Add your mushrooms and cook for 5 minutes until a nice golden colour. Return bacon to the frying pant,stir to coat mushrooms, then mix into stew.
- Gently simmer the whole lot uncovered, for about 15 minutes until mushrooms are cooked. Then remove from stove and now it’s important you let the it get cold You should never put a hot filling near pastry.
TO MAKE YOUR PIE:
- Preheat oven to 200ºC. If using the fan oven always reduce the temperature by about 20ºC.
- Pour the cold stew into a pie dish, even out surface.
- Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
- Rest for a few minutes before serving!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE