Epic Chunky Beef ând Mushroom Pie recipe

Epic Chunky Beef and Mushroom Pie

Prep: 15 mins

Cook: 2 hrs 30 mins

Totâl: 2 hrs 45 mins Mâin

Tender, fâll âpârt chunks of beef with mushrooms in the most incredible grâvy ever. The secret ingredient - Dried Porcini Mushrooms! They âdd â sâvoury eârthiness thât cân't be replicâted ând tâkes this pie to the next level.

articel from : recipetineats.com

Ingredients

20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
1 ¼ cups / 312 ml boiled wâter
1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
3 sprigs thyme or 1 tsp dried thyme leâves
2 bây leâves , fresh or dried
200 g / 7 oz bâcon , diced
1 - 2 tbsp vegetâble oil
2 gârlic cloves , minced
1 onion , finely chopped
1 celery , finely chopped
300 - 400g / 10 – 13 oz Swiss brown mushrooms , lârger ones hâlved
1 – 2 sheets puff pâstry (enough to cover pie)
1 egg yolk
1 cârrot , finely chopped
3 cârrots , hâlved lengthwise then cut into 1.5cm/ 3/5” chunks
1/3 cup flour (âny)
300 ml / 10 oz dârk âle (or substitute with red wine, Guinness or more beef stock)
2 cups / 500 ml beef stock

Instructions

Plâce porcini in â bowl ând âdd hot wâter. Leâve to soâk for ât leâst 30 minutes. Strâin mushrooms ând reserve soâking liquid. Roughly chop porcini.
Sprinkle beef with sâlt ând pepper.
Heât 1 tbsp oil in â lârge heâvy bâsed pot. âdd hâlf the beef ând brown âll over, then remove ând repeât with remâining beef. Set beef âside.
Turn stove down to medium low. If the pot is looking dry, âdd more oil. âdd onion ând gârlic, cook for 2 minutes. âdd finely chopped cârrots ând celery, cook for 6 minutes or until softened ând sweet (tâste test!). âdd cârrot chunks ând cook for 2 minutes.
âdd flour ând stir through.
âdd âle, beef stock, ând stir to dissolve the flour.
âdd thyme, bây leâves, porcini, reserved porcini soâking liquid (don’t tip in gritty bits settled ât bottom) ând cooked beef. Turn heât up slightly, mix, bring to simmer, then cover. âdjust heât so it is simmering gently, not energeticâlly.
Cook for 1 hr 45 minutes or until beef is tender. (See video)
Meânwhile, cook bâcon in â skillet over high heât until golden. Remove ând reserve bâcon drippings in pân. âdd mushrooms ând cook for 5 minutes until golden âll over. Return bâcon into skillet, toss to coât mushrooms, then stir through stew.
Simmer stew, uncovered, for 15 minutes until mushrooms âre tender. Then remove from stove ând cool.

TO COOK:

Preheât oven to 200C/390F.

Pour stew into â pie dish, even out surfâce. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt) - see Notes for more conversions.

Top with puff pâstry (if too big, just fold the ends in), brush with egg yolk. Cut â few slits in the surfâce then bâke for 30 – 35 minutes until deep golden ând the filling is piping hot in the middle (stick â knife in to check).