Ingredientes para Tender Beef Pie
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- Beef Steaks
- Carrot
- Garlic Powder
- Corn Kernel
- Guinness Stout
- Peas
- Tomato Paste
- Tomato Sauce
- Worcestershire Sauce
- 1 teaspoon dried thyme
- Water
- Beef Stock Granules
- Cornflour
- 1 egg, beaten
- 1 sheet (14.1 ounces) puff pastry
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Cómo preparar Tender Beef Pie
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 8 ounces of sliced mushrooms. Cook until softened and mushrooms are lightly browned (about 5-7 minutes). Set aside.
- Add 1 tablespoon of olive oil to the same skillet. Add 1.5 pounds of beef stew meat, cut into 1-inch cubes. Brown the beef on all sides. Return the onion and mushroom mixture to the skillet.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 35-45 minutes, stirring occasionally, until the beef is very tender.
- While the beef simmers, preheat your oven to 350°F (180°C).
- On a lightly floured surface, roll out 1 sheet (14.1 ounces) of puff pastry to about 1/8 inch thickness. You can either use this to top one large pie or cut it to fit two smaller oven-safe dishes.
- Divide the beef mixture evenly between your prepared pie dish(es).
- Top with the puff pastry, trimming and crimping the edges to seal. Brush the pastry with 1 egg, beaten.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
45g
Fat
135g
Carbs
47g
