Try a stew in a piecrust for Thanksgiving
Sara Goldstein has sent us another Thanksgiving (or anytime) recipe that she developed for Kosher.com. She says it’s a hearty and comforting meal, perfect to hunker down with. It has tender savory chunks of beef wrapped in a flaky pie crust with carrots, celery, and yellow potatoes.
So I ask, what could be bad? This steak pie sounds like a great second main dish for your meat eaters on Thanksgiving or it could be a comforting meal on a cold winter night. I have such fond memories of eating my mother’s famous chicken pot pie. This reminds me of that! Here’s hoping our readers enjoy this too.
(Note: This recipe includes a can of beer. I googled this and learned that a standard can of beer cooked into a pot pie recipe will not affect a child or cause intoxication. A significant portion of the alcohol evaporates during the baking process.)
Beth Janoff Chananie
Steak Pie
Ingredients
2 tablespoons olive oil
1 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 tomato paste
1 pound Yukon Gold potatoes, quartered
1 tablespoon fish-free Worcestershire sauce
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
Directions
Remove pie crusts from the freezer. Preheat the oven to 425 degrees. 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. 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.
Notes
You can refrigerate baked steak pie up to five days. Freeze baked or unbaked pie up to three months; thaw it in the fridge and rewarm it before serving.
Sara Goldstein for Kosher.com