Deep-dish Beef Pie

Adapted from Good Housekeeping Cookbook.

2

2 tablespoons vegetable oil
1 pound small onions, peeled
2 pounds beef for stew, cut into 2-inch chunks
1 can beef broth
1 1/4 cups ginger ale
l 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 pound small white or red potatoes, each cut into quarters
1 bag (16 ounces) carrots, cut into 2-inch pieces
3 medium parsnips (about 8 ounces), cut into bite-size chunks (not used)
8 ounces green beans, trimmed, each cut in half
1/2 (17 1/4 -ounce) package frozen puff pastry (1 sheet), thawed
1 large egg, slightly beaten
1/2 cup all-purpose flour

In 8-quart Dutch oven, heat oil over medium-high heat. Add onions; cook until browned. With slotted spoon, transfer to plate. Pat beef dry with paper towels. Heat oil remaining in Dutch oven over medium-high heat. Add beef, one-third at a time; cook until well browned. Transfer to plate as it browns.

Return all beef to Dutch oven; stir in broth, ginger ale, salt, and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Add onions; heat to boiling. Cover and simmer 30 minutes. Add potatoes, carrots, parsnips, and green beans; heat to boiling. Cover and simmer, stirring occasionally, 30 minutes longer, or until meat and vegetables are tender.

Meanwhile, on lightly floured surface, with floured rolling pin, roll pastry to 13-inch square. Trim pastry into round 1/2 inch larger all around than 3-quart round casserole. Brush round with beaten egg. Keep pastry cold.

Preheat oven to 375°F. In small bowl, mix flour and 1 cup water; stir into stew. Cook over medium-high heat, stirring gently, until mixture thickens and boils. Spoon stew into casserole. Place pastry round on casserole, leaving overhang; pinch edge to seal. Bake 25 to 30 minutes, until pastry is golden.

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