BIG BEEF IN RED WINE PIE
Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 17
Steps:
- If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
- Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
- Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
- To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.
Nutrition Facts : Calories 1014 calories, Fat 52.5 grams fat, SaturatedFat 20.2 grams saturated fat, Carbohydrate 55.3 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 5.8 grams fiber, Protein 59.6 grams protein, Sodium 1.8 milligram of sodium
BEEF, MUSHROOM AND RED WINE PIE
This is a favorite Autumn/Winter warming dish in my house. I really enjoy this with horseradish mash and seasonal veggies! A real crowd pleaser too.
Provided by Ozzy5223
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole or heavy-based saucepan.
- Add the steak and cook for 10 minutes, stirring occasionally until browned.
- Stir in the shallots and mushrooms and cook for a further 5 minutes.
- Stir in the red wine, stock and thyme.
- Bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender.
- Preheat the oven to 200 degrees C, 400 degrees F.
- Stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
- Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
- Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
- Use the trimmings to made pastry leaves to decorate the pie.
- Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.
Nutrition Facts : Calories 801.3, Fat 44.8, SaturatedFat 11.1, Cholesterol 61.4, Sodium 1158.6, Carbohydrate 71.9, Fiber 5.5, Sugar 2, Protein 18.3
BEEF AND RED WINE PIE WITH CHEESY POTATO TOP
Steps:
- For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
- Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
- Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
- Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
- Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
- Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
- Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
- Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
- Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
- Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
- Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
- Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
- Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
- Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
- For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
- Spoon the beef and gravy into the dough-lined pie tins.
- Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
- Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).
BEEF AND MUSHROOM STEW IN RED WINE
Size matters when it comes to your pan and properly browning your stewing meat. I use a large 12 inch stew pot. If the cubed beef is too crowded it won't brown properly and steam instead. It's the browning that gives you that rich stew flavor. I usually buy a cheap cut of meat and cut it up in my kitchen. This way I can trim off as much fat as I like and have the size of cubes I like.
Provided by Lando
Categories Stew
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy.
- Combine flour, rosemary, thyme and salt with black pepper to taste and shake with beef cubes until covered.
- Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside.
- Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once garlic becomes fragrant, add quartered mushrooms and cook briefly.
- Add red wine, stir to deglaze the pan, pour in broth and throw in the cubed carrots and crispy bacon bits. Bring to a boil then reduce to a simmer.
- Cover and cook on the stove-top until meat is tender, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 557.9, Fat 37, SaturatedFat 14.4, Cholesterol 114.6, Sodium 750.5, Carbohydrate 10.8, Fiber 1.7, Sugar 2.7, Protein 33.6
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
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BEEF, MUSHROOM AND RED WINE PIES WITH GARLIC MASH
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4.6/5 Total Time 15 minsCategory MainsCalories 378 per serving
- 1 Preheat oven to 200°C. Heat oil in a non-stick frying pan and set over medium heat. Cook onion and mushrooms for 4 minutes, or until softened. Add beef mince, cook, stirring, for 3 minutes, or until browned all over.
- 2 Add gravy and wine to pan. Season with pepper and bring to the boil. Boil for 2 minutes to cook off the alcohol in the wine and then divide beef mixture among four 2 cup-capacity ramekins.
- 3 Meanwhile steam, microwave or boil potatoes and cauliflower for 5—10 minutes, or until tender. Mash, then stir through the milk, garlic and chives.
- 4 Top ramekins with mash and place on baking tray in oven for 5 minutes until lightly browned. Serve with steamed broccoli.
BEEF, MUSHROOM AND RED WINE PIE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Total Time 3 hrs 20 minsEstimated Reading Time 1 min
- Dust beef in seasoned flour, shaking off excess. Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes). Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes). Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours. Add mushrooms and cook until meat is falling apart (30 minutes).
- Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste. Add to casserole, stirring until smooth and thick (4-5 minutes). Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
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