Made it today so yum. Omitted the pork and the tomato paste. Still perfect Ingredients 2 tbsp extra virgin olive oil 1kg beef chuck steak, sinew removed and cut into 5cm chunks Salt and pepper 1 large onion, finely chopped 1 stalk of celery, finely chopped 1 carrot, finely chopped 3 clove garlic, finely chopped 4 sprigs thyme 150g speck or pancetta, cut into lardons ¼ tsp ground clove 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 ½ tbsp plain flour 250ml red wine 250ml port 1L beef stock 100g button mushrooms, cut in 4 1 sheet of store-bought puff pastry 1 sheet of store-bought shortcrust pastry 1 egg, lightly whisked Method Preheat the oven to 200°C. Heat 1 tablespoon of oil in a large casserole or heavy based pan over a medium to high heat. Season the meat with salt and pepper and seal on all sides. Set meat aside on a plate. Heat the remaining oil in the same pan and cook the onion, celery, carrots, garlic, thyme and speck for 5 minutes or until just coloured. Stir in the ground clove, tomato paste, Worcestershire and cook for another minute. Return the meat and any juices to the pan and toss to coat. Add flour, stir well, and cook off for 1-2 minutes. Pour the wine and port into the pan and bring to the boil, stirring and scraping any bits from the bottom. Add the stock and mushrooms. Cover with a piece of baking paper with a small hole in the middle (a cartouche) and then a lid and cook on a low heat for 1½ hours or until the meat is tender. Once the meat is cooked remove from the pan and roughly shred with two forks. Discard the thyme sprigs and bring the sauce to the boil to thicken. Turn the heat off and fold through the meat. Let cool a little. Grease a 24cm (approx.) pie dish with a little oil. Line base and sides with shortcrust pastry and cut off excess around the edges. Line with a piece of baking paper and fill with uncooked rice or pulses to weigh down. Bake in the oven for 15 minutes. Remove paper and rice/beans and cook for a further 10 minutes. Pour the meat into the cooked shortcrust pastry shell and press down, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. Bake in the oven for 30-35 minutes or until golden brown. Found at everydaygourmet.tv/recipes/beef-pie/
Thank you, Justine, for this excellent recipe! I tried it this afternoon/evening. It took a bit of time, but well worth the effort. My husband loved it! I did too. Blessings!!!
The choice of meat picked for this pie which is chuck makes this meat pie very tender! Excellent presentation by this young chef ! Anthony Joseph Lucchese
Oh to die for, what a pie should be. Sure beats 4 & 20, Mrs Macs, Balfours, Herbert Adams etc slop pies. When i get a pie from the shop/baker they always ask 'Do you want sauce on it?' to which i always respond ' Why is there something wrong with the pie?' Then you see the cogs turning behind their eyes. lol
I'm cooking this recipe right now and the sauce tastes amazing, however you will definitely need more than 1.5 hours to reduce the liquid... currently 3 hours in and still not as thick as in the video, even after removing the lid and baking paper after 1.5 hours. So just plan for more reducing time!
If you can bake it. Could this be made with other type of flour like almond meal flour. I got a problem with normal puff pastries and wheat based pie bases.
Trying this recipe out right now, however the stew did not reduce as much as what's shown in the video. As a matter of fact it barely reduced down at all. I think it might be a few things that are off on the written recipe - namely the amount of flour used and amount of time for the reduction both before and after adding wine. Waiting for it to cool down to see if that might thicken it more. Which other cooks might want to be aware of - letting the stew cool down to room temperature will add another half hour to the recipe.
Maybe after you remove lid, let it continue to cook down a little to evaporate some of the liquid. Maybe thats how she did it, or it could be possible the pan size is so wide plus the 2 holes in the covering (paper & lid) allowed it to reduce.
I actually put it on medium heat without lid because I was worried it wouldnt reduce in 1.5hrs and the meat was done in 45 mins. So i think it just takes a bit of experimenting.
Cooker temperatures vary, cooking pans vary, hobs vary, maybe you didn't use enough flour, or did not let the wine reduce enough... If it's still too wet for your liking reduce it further on the stove top. :)
Tried this a few times. Same problem as you describe David. Now I just don't bother with the parchment paper and add more flour... Taste delicious still but you make a very good point!
@@wurlitzer895 Yes, very much, for most of us in Australia sauce on top of a meat pie really rounds it off but it does depend on the type of pie but most benefit from tomato sauce.
@@MaZEEZaM Don't get me wrong; I'm a huge tomato ketchup fan, but have never tried it with a meat pie. BUT as it's good enough for you Aussies, it's more than good enough for this Brit!! With warmest good wishes to you!! :)
@@wurlitzer895 I would clarify one thing, if I was making this a family pie, I would usually serve it with creamy, cheesy mashed potatoes, tinned baked beans and probably a veg such as green beans , peas or broccoli and served with gravy but made as individual pies to eat for lunch as a stand alone item, then I would add tomato sauce on top.
@@zionwashington6280 Who knows where they are from, cost is relative but chuck is as far as beef goes, one of the cheapest cuts and a well made pie can be seriously tasty.
I don't see how you got that gravy so thick. I have cooked endless numbers of stews and there is no way that much liquid can disappear from a covered pot. Only what 3 tablespoons of flour? Did I miss a step or something?
I'm sure this is delicious, but how much does it cost by the time I buy port, wine, stock in a carton, a ready-made crust and puff pastry? Plus, chuck used to be an economical cut of beef, but now all beef is expensive. I'm afraid this recipe is no longer for Everyday.
It's worth a shot but they are very different flavours. You can always change it, an Indian Butter Chicken pie is very popular in Australia and last year a Thai green curry pie won the Great Pie competition.
What aspect do you see as expensive? All the ingredients are cheap in Australia, particularly that cut of meat, Chuck steak, its stewing steak. Actually, the only thing I find expensive though its not really, it just feels expensive is buying the celery.
Most of these things are just things i keep at home. Alcohols expensive but meh i went for 500 mill red instead of 2 bottles. And then it's like, by some thyme, cellery whorstechier sauce, beef stock and a pie dish, which you don't really include in the price of the pie since you'll keep it. Well yeah and the meat, but like you're buying meat for most meals, this is comparitivly cheap meat to a lot of other meals.
@@assiaisindegyara4905 they don’t have to be expensive wines, you just buy one that tastes nice. You can buy a very nice merlo for $12-$15, port I’ve not bought in awhile so can’t remember but I’m pretty sure it’s one of those alcohols that sits in your pantry and you don’t generally use much in any particular recipe, so one bottle lasts ages.
@@MaZEEZaM yeah i know, but as someone who doesnt drink wine. Thats 2 12 to 15 dollar ingrediants. Expensive for a single pie. Like if you were goimg to drink what you don't use it's fine. But i ended up pouring half down the sink
Why is onion considered gourmet and luxury in British food? In India, onion garlic ginger goes in majority of the stews and curries. Onion is a basic thing
Looks great, but it would have been better with a recipe attached in US units of measure. When you said 200-degrees preheated oven, in the US (F) that is only used for food drying, not cooking!
@@MaZEEZaM peradventure you can try it. Before Roger Bannister ran a dream mile nobody also heard about it. There are always new ways. What do you think?
Alcohol i dont know, maybe ground coffee beans but i've never tried it and haven't really heard of it being used as an ingrediant in anything other than...coffee. The bacond, if you're vegetarian idk Otherwise use sausages. Problem is i don't know why you don't want bacon but i imagine it's either health or vegetarian in both cases don't use sausage. Problem with replacing bacon is you're looking for something else high in fat and oils.
You can get non alcoholic wines though I don’t know how they taste. Non alcoholic apple or pear cider would work well. As far as the bacon, it’s a very particular flavour, there is nothing similar that isn’t pork, in this pie, it’s used to add a background note of flavour, if you can’t have pork, just leave it out.
@@jd7713 You’re welcome 😊 the ciders are a particularly good non-alcoholic replacement especially for white wine in recipes. When cold from the fridge, Apple cider or carbonated fruit juices are a fantastic addition to the batter mix for coating fish or battered vegetables. I would caution as some of these drinks can be quite sweet, if you want a tart finish I would suggest apple cider vinegar which is commonly available or otherwise Verjuice, less commonly available. It’s a difficult balance, a bit of trial and error, lemon or lime juice is also an alternative for a tart finish.
Please stop using French terms for cutting the veg .Most people or those who arnt' chefs may not know what it means .just think of the people who are just starting it is hard enough .The pie looks amazing well done .
