Beef Stew in a Crust with Potatoes and Mushrooms
Category: Main Dishes
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (boneless, lean) | 500g |
| Light Beer | 50ml |
| Potatoes | 500g |
| Button Mushrooms (Champignon) | 500g |
| Vegetable Broth | 500ml |
| Fresh Thyme | 2 sprigs |
| Celery | 1 stalk |
| Carrots | 2 medium |
| Onion | 1 medium |
| Extra Virgin Olive Oil | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| Butter | 150g |
| All-purpose Flour | 300g |
| Light Beer (for pastry dough) | 105ml |
| Egg | 1 |
| Fresh Cream (liquid) | 1 tbsp |
Instructions
Step 1: Prepare the Beef Stew
Begin by prepping the beef. Trim off any excess fat or have your butcher do this for you. Cut the beef into small chunks, approximately 2-3 cm in size.
In a large pot, heat some extra virgin olive oil over medium-high heat. Add the beef chunks and sear them for a few minutes until they are browned on all sides. Once the meat is nicely seared, deglaze the pot by pouring in the light beer, allowing it to evaporate, leaving behind a rich flavor.
While the beef is cooking, chop the celery, carrots, and onion into rough chunks. Add them to the pot with the beef, stirring occasionally to ensure they are evenly distributed.
Peel and cut the potatoes into bite-sized pieces, then add them to the stew. Pour in the vegetable broth, ensuring all ingredients are well covered. Season with salt and black pepper to taste, and add the fresh thyme sprigs.
Cover the pot with a lid and let the stew simmer on low heat for about 1 hour, checking occasionally. If necessary, add more broth to keep the stew moist. Stir occasionally to prevent sticking.
Step 2: Make the Beer Pastry Dough
While the stew is simmering, prepare the beer pastry dough. In a food processor, combine the flour and cold butter (cut into pieces). Pulse until the mixture resembles coarse crumbs.
Once the butter is well incorporated into the flour, gradually add the light beer. Continue pulsing until the dough begins to form a ball. You may need to add a little more beer if the dough is too dry. Turn the dough out onto a floured surface and knead briefly until smooth.
Wrap the dough in plastic wrap and refrigerate for 30-40 minutes to allow it to rest and firm up.
Step 3: Assemble the Dish
Once the stew has finished cooking and has become rich and tender (with little liquid remaining), remove the pot from the heat and let the stew cool down.
Take the dough from the refrigerator and divide it in half. Roll out one portion of the dough on a lightly floured surface to about 3-4 mm thick. Prepare a 26 cm round tart or pie pan by lining it with parchment paper. Place the rolled-out dough into the pan, pressing it gently into the bottom and up the sides. Trim the excess dough from the edges, leaving about 1.5 cm around the perimeter.
Fill the dough-lined pan with the cooled stew, spreading it out evenly and pressing down lightly to form a mound in the center. Roll out the second portion of dough to the same thickness and place it over the top of the stew. Seal the edges by pinching the top and bottom layers of dough together. Use a fork to gently crimp the edges for decoration and a tight seal.
Create a small hole in the center of the top crust using the tip of a knife. This will allow steam to escape during baking.
Step 4: Baking and Final Touches
In a small bowl, whisk together the egg and a tablespoon of fresh cream (or milk). Brush this mixture generously over the top of the dough to give it a golden, glossy finish.
Preheat the oven to 180°C (350°F) for conventional baking or 160°C (320°F) for fan-assisted baking. Bake the stew pie for approximately 50 minutes, or 40-45 minutes for a fan-assisted oven, until the crust is golden brown and crisp.
Once done, remove from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy this hearty and delicious Beef Stew in a Crust with Potatoes and Mushrooms!
Tip: This dish can be prepared a day ahead and refrigerated. When ready to serve, simply reheat in the oven for a crispy, golden crust.
