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A hearty and comforting meal, this savory steak pie is perfect for hunkering down with. Tender chunks of beef are wrapped in a flakey pie crust with carrots, celery, and Yukon gold potatoes.
2 tablespoons olive oil
1 and 1/2 pounds beef chuck stew meat, cut into bite-sized pieces
1/4 cup + 3 tablespoons all-purpose flour, divided
1 yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Gefen Tomato Paste
1 pound yellow potatoes, quartered
1 tablespoon fish-free Worcestershire sauce, such as Tonnelli
1 (12-ounce) can or bottle of beer
2 cups beef broth
1 deep-dish pie crust
1 regular pie crust, for the topping
1 egg yolk
Remove pie crusts from the freezer.
In a large Dutch oven or saucepan, heat two tablespoons of olive oil over medium-high heat. In a bowl, toss the meat in 1/4 cup of flour to coat. Add diced onion, carrots, and celery to the Dutch oven.
Sauté for a few minutes until veggies begin to soften and the onion is translucent. Next, add the meat to the pan and sauté until browned on all sides. Add in garlic, salt, pepper, and tomato paste.
Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer, and beef broth, scraping the bottom of the pan to get the browned bits off.
Cook, covered, over medium-low heat for 45 to 50 minutes or until the potatoes are tender. After the stew has cooked through, make a slurry with three tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
Preheat the oven to 425 degrees Fahrenheit. Fill your deep-dish pie crust with the stew filling, remove the other pie crust from the pan, and cover the pie. Use a fork to pinch the crusts together. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust, and bake for 25 to 30 minutes until golden.
Sponsored by Gefen
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