Braised Beef Pie
Braised Beef Pie
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  • 1 onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1/3 cup (75 ml) olive oil
  • 1 lb (454 g) beef flank steak or skirt steak, cut into ¼-inch (5 mm) thick strips
  • 3 tbsp (45 ml) tomato paste
  • ¾ cup (180 ml) red wine
  • ½ cup (125 ml) beef broth
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 tsp cornstarch
  • 1 tbsp (15 ml) water
  • ½ lb (225 g) white mushrooms, sliced
  • ½ cup (75 g) frozen peas
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium-high heat, brown the onion and garlic in 3 tbsp (45 ml) of the oil. Add the meat. Continue cooking until the meat is cooked (but not browned). Add the tomato paste and mix thoroughly.
  • Deglaze with the wine and broth. Bring to a boil. Cover and simmer for 1 hour. Add the carrot and celery and continue cooking for about 30 minutes or until the meat is fork tender.
  • In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper.
  • In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.
  • Description
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