Williams Sonoma Beef and Stout Pie

maio 28, 2022 Postar um comentário

British Pub Supper (With Aid From The Irish & The French)

Beef and Stout Pie with Stilton Calvados Pastry Top Beefiness and Stout Pie with Stilton Calvados Pastry Peak

Main

Oddly enough, this recipe started with a diet. It was New year's day's Eve, and I was purging the fridge so Tom and I could attempt still some other diet. I had a lovely blue jar of Trader Joe'due south Blue Stilton Cheese and recalled a recipe I had seen in a Williams Sonoma catalog for a Beefiness and Stout Pie with a Stilton Pastry top.

Be warned. This recipe does take some fourth dimension: three hours for the stew to simmer, an hour for the pastry to be refrigerated earlier rolling it out, then more than refrigeration later on that. Of course, I didn't notice these small details until late in the afternoon, then we didn't get to eat until well-nigh 9 p.m. Read the recipe thoroughly, twice!

The original recipe serves 8-10 people. I made a half recipe which filled up my 5-quart Dutch oven nigh to capacity (and gave us plenty of leftovers). Not sure I could have squeezed the entire recipe into that pot. The recipe below is for 8-10 people.

For the pastry acme, my friend Mary suggested I supervene upon the ice water with alcohol using any flavor that would enhance the recipe. Mary says she never uses water and she likes to utilise vodka or limoncello in her fruit pie crusts. We had a bottle of Calvados (apple brandy from the Normandy region in France) on mitt, which I thought would pair well with the Stilton, so in it went. The original recipe includes instructions for making the pie chaff with a food processor which I do non have. I went old school with ii forks to alloy the dough.

One other tip from Mary is to exist sure your butter is water ice-cold. She says that if she has time, she will toss the cutting butter pieces with the flour mixture and return the bowl with the flour and butter to the refrigerator overnight. This process works exceptionally well if you are baking something commencement thing in the morning.

Unfortunately, my pie chaff does not await every bit lovely as the Williams Sonoma catalog because it sort of sagged downwardly onto the stew but it all the same tasted fabled. (My friend Donna said information technology was "artisanal.") For easier cleaning, exist sure to put a foil-lined cookie sail underneath the pot while baking to catch any pieces that may fall off.

The recipe calls for Irish stout. A quick shout-out to our resident Irish stout expert Kim who determined that Guinness Draught Stout was what the recipe needed.

A couple of other tweaks (fennel and herbs de Provence), and man is this a good stew! It can be served with or without the pastry pinnacle if you don't want to go to the effort of making the pastry. I have to admit that making the pie crust was more of an effort and mess than I usually similar, but it was totally worth it. For a true British Pub Supper, add a side of peas!

Ingredients: Beef and Stout Stew

Adept quality olive oil
1 lb. cremini or brownish mushrooms, cleaned and sliced thick or quartered
2 c. frozen pearl onions, thawed
1 med. Fennel bulb (remove stalks, cut bulb in half lengthwise, remove core and thinly slice)
3 lbs. beef chuck roast, trimmed and cut into cubes
Lindberg Snider Porterhouse & Roast Seasonings (or something similar, like Lawry'southward)
Salt and fresh coarse ground black pepper
1/2 c. all-purpose flour
3 garlic cloves, minced
2 T. tomato paste
2 ½ c. Irish stout
i c. beef broth (or combine 1 t. Amend Than Bouillon Roasted Beef Base with i c. boiling water)
1 lb. carrots, peeled and cut into thick slices
one lb. cerise potatoes, cleaned and cut into big cubes (leave the pare on)
ii T. herbs de Provence
i T. fresh thyme, chopped
one egg and ane t. water, beaten

Directions:

Liberally season the beef cubes with Lindberg Snider Porterhouse & Roast Seasonings, common salt and coarse ground black pepper. Put the flour into a ane-gallon null lock and add the seasoned meat. Shake well to coat all of the meat cubes.

Heat 1 T. olive oil in a five 1/ii quart Dutch oven or similar oven rubber pot over medium-high heat. Add together mushrooms, onions and fennel, season with a pinch of table salt and a couple of grounds of fresh ground pepper. Sauté for about 12 minutes until just softened. Remove veggies from the pot to a bowl.

In the same pot, over medium high rut, add 2 T. olive oil. Working in batches, brown the meat for about 7 minutes. Do non over crowd your pot so that you get a prissy sear on the meat; remove to a plate or bowl later on each batch. It took me three batches to cook the meat. Add extra olive oil every bit needed.

When finished browning the meat, return the pot to medium high heat. Add tomato paste and garlic and sauté for 30 seconds scraping up the browned $.25 from the bottom of the pan. Add beef, stout, beef broth and any liquid from the beef plate back into the pot. Stir in the mushrooms, onions, fennel, carrots, potatoes, thyme and herbs de Provence. Bring to a boil. Cover and simmer over low estrus, stirring occasionally, for iii hours.

Meanwhile …..

Stilton Calvados Pastry Elevation

ii ½ c. all-purpose flour
2 t. fine ocean salt (Baleine if available)
1 T. carbohydrate
two sticks (viii oz.) cold, unsalted butter, cut into tiny pieces
1/3 to ½ c. Calvados (apple brandy) or ice water
4 oz. Stilton blue cheese, crumbled

Directions:

Whisk the flour, salt and carbohydrate together in deep mixing bowl or food processor. Add the cold butter and process with a food processor or mix with two forks until it resembles coarse meal. Add the Calvados starting with 1/three c. and pulse or mix with your forks. Add more liquid, 1 tablespoon at a time, until the dough is no longer crumbly and holds together when squeezed with your fingers. Shape the dough into a deejay and wrap tightly with plastic wrap. Refrigerate for one hr.

Remove the dough from the fridge and let stand 5 minutes. Lightly dust a large piece of parchment paper with flour. Lightly sprinkle the top of the dough with flour and curl it out onto the parchment paper into a 12" x sixteen" rectangle. Sprinkle the cheese on one half of the dough. Fold the other half over the cheese. Coil the dough into a xvi ½" foursquare and employ a paring knife to trim the dough into the shape of your pot (mine was oval).

Place the dough on the parchment newspaper onto a blistering sheet and air-condition until firm, at least 10 minutes.

Finally …

Preheat oven to 400°F. When the pastry is gear up, brush the rim of the pot with water. Carefully lay the pastry on top (adept luck!) letting information technology drape over the sides and sag a scrap in the eye so it hopefully won't tear. Trim the dough to 1" and crimp the top to seal. Castor with egg mixture. Cutting 4 slits into the top of the pastry (or if your pastry tore similar mine did, no demand to do so). Bake xxx minutes until the pastry is aureate brown.

Serves 8-10.