| Ingredients: 1 Pound(s) in 1-inch cubes beef stew meat 2 Tablespoon(s) unbleached flour 2 Tablespoon(s) oil, vegetable 2 leek 3 Clove(s) garlic 2 parsnip 2 carrot 1 Cup(s) beef, broth 1 Cup(s) beer 2 Tablespoon(s) ketchup 2 Tablespoon(s) sugar, brown 1 Tablespoon(s) worcestershire sauce 2 cubed new potatoes 1 beaten egg 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper |
Directions:
Dredge beef in flour. In a large dutch oven or deep frying pan, heat oil over medium heat and then add the beef. Brown the beef for about 10 minutes, turning the pieces a couple of times for even browning. Add leeks and garlic and saute a coupole of minutes, or until vegetables are barely wilted. Stir in parsnips and carrots, then the broth and beer, scraping upj any browned bits on bottom of pan. Add ketchup, brown sugar and Worcestershire sauce. Bring to a boil, then immediately reduce heat and cover. Simmer about 1 hour, add the potatoes and continue to simmer for 30 minutes more. Add a bit more beef if the stew dries. Tasste and add salt and pepper if desired. Heat oven to 425 degrees. Roll out pastry 1/4 inch thick and cut to cover 4 ramekins. Divide the stew among the four ramekins, then cover with pastry, tucking it under the edges. Brush with the egg. Place ramkins on a baking sheet and bake about 20 minutes. Notes: Most recipes use puff pastry, and if you'd prefer that, just cut one sheet of frozen pastry, thawed, to fit tops of ramekins and bake according to package instructions. Add it to the top of the ramekins just before serving. |
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Pastry for meat pies (
Required ) :
3/10 Cup(s) water 1 Tablespoon(s) milk 1/4 Pound(s) lard 1/2 Teaspoon(s) salt 2 Cup(s) unbleached flour |
Directions: In medium saucepan, combine water, milk, lard and salt and bring to a boil. Remove from heat and add flour, stirring until well-incorporated. Roll out the dough as soon as it's cool enough to handle. |