Parsnip, Beef and Mushroom Pie

  Oooh it’s getting cold out!  I don’t know about you guys, but winter really setting in makes me want meat and potatoes type meals.  This meat pie definitely counts.
1 1/2 lb. beef chuck roast
1/4 c flour
4 Tbsp olive oil and 1 Tbsp vegetable oil
Salt and Pepper to taste
5 cloves garlic
7-8 pearl onions, peeled, left whole
1 sprig rosemary
3 sprigs thyme
3 medium parsnips, peeled and sliced
2 medium carrots, peeled and sliced
1/2 lb. Shitake mushrooms, sliced
1 bottle stout beer
2 c water
1 Tbsp beef bouillon
1 Tbsp Worcestershire sauce
2 sheets puff pastry, thawed
1 egg, beaten with 1 tsp milk (egg wash)
coarse sea salt
  First, heat 2 Tbsp of olive oil and 1 Tbsp of vegetable oil in a large stock pot.  Add your beef and flour and salt and pepper to taste.  Brown the beef, turning it to caramelize.  Remove your beef, add in more oil and if needed as well as your garlic and onions.  Cook until browned.  Set aside with your beef.
  Use your beer to deglaze the pan, being sure to scrape up any browned bits.  Return the meat, onions and garlic to the pan and add your rosemary, thyme, water and bouillon.  Cover with a lid and allow to cook for an hour, until the meat is tender.  It’s a good idea to occasionally stir, just to be certain nothing sticks to the bottom and to check to be certain things haven’t gotten too thick.  Add more water if things start to dry out.
  In the meantime, saute your carrots, parsnips and mushrooms in some oil until they begin to brown.  When the meat is tender, add them to the pot and allow to simmer for another 15 minutes before adding your Worcestershire.
  Pour the stew into a cast iron skillet or a casserole dish and cover with your puff pastry.  Tuck the edges underneath to seal in moisture and brush with egg wash before sprinkling with sea salt.  Place your dish onto a rimmed baking sheet (to catch any spills) and bake it for 30-40 minutes until the pastry puffs up and turns golden brown.  Serve hot.
  For some reason I can’t seem to keep it in my head that we really like parsnips.  We always enjoy them when we cook with them, but that isn’t all that often it seems.  I’ve gotta work on that!  We all really enjoyed this.  The Mr commented, and I think I agree, that he’s not sure the beer actually adds all that much flavor to this.  It was really good, but unlike some of the other recipes I’ve used beer in, I couldn’t pick the flavor out at all, so that may just get left out next time.  …it’s a rather time intensive recipe, but for a cold day, sometimes you want your oven on as long as you can manage!

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