Beef Stew & Roast Potato Pie is a cracker: so simple, so stunning
Beef Stew for dinner time. Family dinner time. My turn to cook. We had some sirloins thawed. My Wifey was planning Tacos, but I had a pie in my head for some reason. I have no idea why, but I did. And that is how I created this bad boy, including a quirky twist as you will see. All ingredients were from the freezer and fridge including the veggies and even the pastry.
Beef Stew and Roast Potato Pie
This Beef Stew recipe really is so simple to do so I’ll just give you a 1, 2, 3 explanation – I promise it really is easy. I used my big cast-iron French pot as that is perfect for stewing/braising;
- 3 sirloin steaks – I cut off the fat, tenderised them, and cut into cubes
- Drizzle a little oil into the pot
- On the hob and fry off the steak cubes to sear the meat – stop when charred
- Add in;
- 1 pint of beef stock
- Tbsp finely chopped garlic
- 2 cleaned and sliced leeks – white part only
- 1 punnet of quartered button mushrooms – I trimmed the stalks 1st
- 4 cleaned and sliced carrots
- 1 peeled and sliced white onion
- 2 Tbsp Soya sauce
- 2 Tbsp Worcestershire sauce
- 10 squares of high cocoa content chocolate (I used 90%)
- A good pinch of sea salt & cracked black pepper
- Pop the lid on the pot and throw that in a preheated oven at 190 degrees for 2 hours
- At the same time boil up some cleaned & quartered potatoes until par-boiled and no resistance when you push a fork in
- Drain them and pour into a roasting tin, drizzle with olive oil, and give a good sprinkle of sea salt & cracked black pepper – in the oven with the pot
- Roast the potatoes until golden brown and crisp
- Take a baking tray and pour in the stew mix – if a little dry add in some more water
- Arrange the roast potatoes on top of the stew mix (I told you there was a quirky twist here)
- Roll out some defrosted puff pastry and lay that over the pie mix and potatoes and push onto the rim of the baking tray to seal it
- Brush with egg wash and pop that back in the oven
- All you are doing now is cooking the pastry – so remove the pie when nice and golden – just like the picture
- Get that on a hot plate and get served…
This was crazy good. The family dug in hard and finished the lot. Like everything. Comparisons were given to steak and ale pies. I like that. Memories came flooding back of dinners with Mum and Nan back in the UK day when I was a kid. Cold and raining, cold and sleet, cold and snow.
The oven is open in the kitchen to keep it warm. Eating pies and chatting. Those were the days. And this pie took me back there. So good. Beef Stew & Roast Potato Pie. The potatoes in the pie twist were quite genius actually. It really worked well. A delicious recipe – ENJOY!!!
Beef Stew… recipes galore
Beef stew is a hearty and flavorful dish made by simmering beef, vegetables, and often other ingredients in a flavorful liquid until everything is tender and the flavors have melded together. It’s a popular comfort food enjoyed in many cultures around the world. Here’s a basic recipe for making beef stew:
- 2 pounds (about 900 grams) beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2-3 carrots, peeled and chopped
- 2-3 potatoes, peeled and chopped
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- Chopped fresh parsley for garnish
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and brown it on all sides. This helps to develop flavor. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until it becomes translucent. Add the minced garlic and sauté for another minute.
- Sprinkle the flour over the onion and garlic mixture and stir to coat. This will help thicken the stew.
- Gradually pour in the beef broth and red wine (if using), while stirring to avoid lumps. Bring the mixture to a simmer.
- Add the browned beef back into the pot along with the chopped carrots, potatoes, thyme, rosemary, salt, and pepper. Stir to combine.
- Cover the pot with a lid and let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef and vegetables are tender.
- About 15 minutes before serving, add the frozen peas to the stew and let them cook through.
- Taste the stew and adjust the seasoning if needed.
- Serve the beef stew hot, garnished with chopped fresh parsley.
This is a basic beef stew recipe, and you can customize it by adding other vegetables like celery or mushrooms, using different herbs and seasonings, or even experimenting with different types of meat. Beef stew is often enjoyed with crusty bread or rice on the side.