Chunky Beef and Mushroom Pie Recipe

Serve this epic beef and mushroom pie to your table for a delicious meal that you can enjoy with your family! This recipe is super easy to make, simply read the instructions down below and watch this video tutorial by RecipeTin Eats on YouTube as well. Hope you enjoy this recipe as much as I did!

Ingredients:

• ¼ cup dried porcini mushrooms
• 1¼ cup hot water
• 2 pounds chuck beef, cut into 1-inch cubes
• 1-2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1 carrot, finely chopped
• 3 carrots, halved lengthwise then cut into ¾ inch chunks
• 1/3 cup flour
• 10 ounces dark ale, or substitute with red wine, Guinness, or more beef stock
• 2 cups beef stock
• 3 sprigs thyme or 1 tsp dried thyme leaves
• 2 bay leaves, fresh or dried
• 7 ounces bacon, diced
• 10-13 ounces Swiss brown mushrooms, larger ones halved
• 1-2 sheets of puff pastry, enough to cover the pie
• 1 egg yolk

Directions:

Step 1

Put the dried porcini mushrooms in a mixing bowl, then pour some hot water, and leave it to soak for at least 30 minutes. After soaking, strain the mushrooms and reserve the soaking liquid, then roughly chop the soaked porcini mushrooms, and set them aside. Sprinkle the beef with salt and pepper to taste, then set this aside as well. Place a large and heavy pot on a stove over medium-high heat, then add a tablespoon of oil, once the oil is heated up, place half of the beef in the skillet, and cook them until browned all over. Remove the browned beef, then cook in the remaining portion of beef, and once cooked, set aside.

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Step 2

Turn the heat down to medium-low, and add more oil if needed, then saute the onion and garlic for about 2 minutes before adding the finely chopped carrots and celery. Give them a good stir and cook for about 6 minutes or until softened and caramelized. Now, add in the carrot chunks and cook them for another 2 minutes. Stir in the flour, then add the ale and beef stock, and use them to dissolve the flour. Add the thyme, bay leaves, porcini, reserved soaking liquid (do not include the bits at the bottom), and cooked beef. Slightly increase the heat, then mix them all together, bring it to a simmer, and cover. Continue to bring it to a gentle simmer and let it cook for about 1 hour and 45 minutes or until the beef is fork-tender.

Step 3

Place a skillet pan on a stove over high heat, then cook the bacon until nice and golden. Remove the cooked bacon but leave the drippings in the pan. Add the mushrooms and let them cook for about 5 minutes until it is nice and golden. Put the cooked bacon back into the skillet, then toss them together before you stir in the stew. Bring it to a simmer uncovered for about 15 minutes until the mushrooms are tender. Then, remove it from the stove and let it cool. Pour the stew into a pie dish and spread it out evenly. Place a puff pastry on top, crimp up the edges, then brush it with egg yolk. Cut a few slits on top, then bake it in a preheated oven at 390°F for about 30 to 35 minutes until golden and the filling is piping hot. Let it rest for about 5 minutes before serving.

*All these images are credited to RecipeTin Eats via YouTube. Give her channel a visit and subscribe for more!

Chunky Beef and Mushroom Pie Recipe