Beef Pot Pie

11 years ago

Decided to try this today, it took HOURS. I used stew beef which took awhile to get tender, like almost 2.5hrs.(!). Then the pot and carrots seemed to cook forever,and the gravy wouldn't thicken as fast as I thought it should . Plus I cheated and used prepared pie crust instead of making it by scratch like I intended. Anyway, I began this at 2pm. and it just now came out of the oven at 6pm. Whew. By this time I'm not even hungry for it.

Comments (16)

marie_ndcal
11 years ago
Sure looks good!
glenda_al
11 years ago
Bet it will taste as good as it looks!
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I forgot this recipe for leftover beef. As I say I don't like beef much and I sure don't like it morphed but I found this the exception. It's really good! Orange-Glazed Crispy Beef - Ricardo (FoodNTV) For the Beef 250 ml (1 cup) unbleached all purpose flour 125 ml (1/2 cup) tapioca starch or cornstarch 15 ml (1 tablespoon) sugar 1/2 ml (1/2 teaspoon) salt 180 ml (3/4 cup) lager or pale ale (could use club soda) 125 ml (1/2 cup) water 454 g (1 lb) cold leftover roast beef cut into strips 60 ml (1/4 cup) tapioca starch or cornstarch Oil for frying For the Sauce 60 ml (1/4 cup) soy sauce 10 ml (2 teaspoons) tapioca starch 125 ml (1/2 cup) sugar 30 ml (2 tablespoons) rice vinegar 3 cloves garlic minced Grated zest of 2 oranges 15 ml (1 tablespoon) chopped fresh ginger 1 ml (1/4 teaspoon) hot pepper flakes or cayenne Juice of 2 oranges Directions: For the Batter 1. Heat the oil to high in a deep sauce pan or fryer. Preheat the oven to 100C (200F). Line a baking sheet with paper towels.~ 2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside. 3. In another bowl, combine the beef and the starch.~ 4. Divide the beef strips into 5 equal portions. Coat 1 portion with batter. Drop the battered strips 1 by 1 into fryer to prevent them from sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking sheet and keep warm in the oven. Repeat for the remaining portions. For the Sauce 1. In a bowl, combine the soy sauce and the starch. Set aside. 2. In a large skillet or wok, bring the sugar, vinegar,garlic, orange zest, ginger and hot pepper flakes to a boil. Simmer until the sugar begins turning gold. Add the orange juice and simmer for 1 minute. 3. Add the soy sauce mixture, whisking constantly. Bring to a boil. Off the heat, add the cooked beef strips and turn it gently with a spatula until well coated. 4. Serve immediately.
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Of course, they're edible, malna, and even good when prepared correctly. Grandma always cooked beef tongue for Dad for sandwiches, and "natural casings" on hot dogs and sausage is just intestines, usually pig or sheep. The hunters here always want the hearts of venison or whatever to pickle, that's kind of lost on me but whatever. Humble pie? Grandma used to make a savory version with leftovers of liver and bits of roast, she probably put the end of the tongue in there too. To me it seemed a lot like mincemeat (the traditional mincemeat with beef and suet) but without the sugar and raisins. She just minced everything up so you never knew just what it was you were eating, LOL, and stuck it in a pie crust, baked it like pot pie. I'd forgotten about it until you posted. I think it was just another way of using up bits and pieces of animals that we wouldn't eat otherwise and we ate just about everything. Now that I think about it she probably put the oysters (testicles) in there too! Another way we used heart and tongue, incidentally, was to put it through the meat grinder with onion, then season it and mix it with mustard and mayo for "sandwich spread". Yup, a childhood memory I don't really miss much, LOL. Annie
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ok to save this broth ...?
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Comments (8)
annie: thanks! I too thought it a waste to toss this rich broth so cooled it & skimmed off some of the fat & froze it to use to begin another potroast, stew, etc. I am just a down-to- earth plain country cook & have come up with some crazy ideas I guess, but they work..... most of the time!! In winter I find it difficult to find a nice warm place for the bread dough to rise since we no longer use our old antique woodburning cookstove with warming oven on top. I now plug in my heating pad & have a good,constant temperature on the pad for the covered bowl of dough. I use it year round now even in summer as it is so convenient. Has anyone else tried this? My recipe is that of my great grandmother's. We city kids loved to go to the farm & eat the homemade bread while the farm kids enjoyed visiting us in town & loved that store-bought bread!
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Tough Stewing Beef
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Comments (21)
Here's what I do. Cut beef into chunks. Trim off gristle but leave all the fat. If you are lucky enough to have bones, knuckles, necks, etc, include them with the meat. You can buy these bits in an Asian market. Sear meat on all sides. Place into a pot that has a tight fitting lid w/ a modest amount (1/2 cup or so) of liquid (water, beef stock, red wine), tomato paste (1/2 to 1 small can, mixed up w/ the meat), and some salt. Cover pot and bake in oven at lowest temp (170F usually) for a few to even several hours. Alternatively, cook for hours on burner, covered, at lowest flame. Yet alternatively, seal the meat, liquid (less liquid in this case) and tomato paste in aluminium foil and bake as above. When the meat is tender enough to be pulled apart with two forks, but not falling apart, remove from heat. Spoon off the fat, leaving the yummy liquid with all the beef juices. Place in pot, if it isn't already, and add cut potatoes. Bake at 200F or cook on burners at low flame until potatoes are half done. Add carrots, onions, and other veg, plus bay leaf and whatever herbs you want, and cook until those are done. This is done either covered or uncovered, depending on if there is excess liquid you want to cook out. I may add more red wine or water or stock during this process - depends on if you want a dry-ish stew or a soupy stew. Near the end, add a bit of bright color - chopped chives or red, yellow, or orange bell peppers. The goal, for me, is a stew that is mostly meat, with rich and somewhat thick liquid, of a dark brown color enlivened with bright orange carrots, fresh green chives, and other colors. Everything should be tender but still have some firmness, not be baby-food soft. The potatoes should not be falling apart, the veg should not be mushy, the stew should not be floury or muddy in color. If the beef is tough, and you cook the potatoes and veg for the same time as the beef, you will end up with either tough stew meat or gray, mushy, disintegrating potatoes/veg. Adding tomatoes isn't as good as using tomato paste, because the tomatoes include an awful lot of water that dilutes the acid and flavor that they bring, and because you need to peel the tomatoes or end up with fragments of slimy tomato skins in the stew.
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patti43
11 years ago
It looks beautiful, Schoolhouse. I know what you mean about something that takes a long time to make. By the time I'm done in the kitchen, I'm usually tired of smelling/tasting/cooking. If you're really, really tired of it, you can send it to my house :-)
Marilyn Sue McClintock
11 years ago
You can send some of that pie to my house. I have never made a pot pie.

Sue
katlan
11 years ago
That looks good enough to eat! I'll take, you don't have to ask me twice.

patti43, I agree. Especially making the big honkin' Christmas, Thanksgiving, Easter meals. Don't even feel like eating it after cooking for so long.
schoolhouse_gw
Original Author
11 years ago
Thanks all. Well, I had two pieces so it must have been good. hee hee Then at 7pm. I did the 2mile walk with Leslie Sansone on DVD. The back of my legs are burning, lets hope it worked off some of the calories.

I do think the pie needed some seasoning tho besides salt and pepper. Next time I should add? And do those prepared pie crusts have added sugar? I tasted a sweetness, normally I don't add sugar to my pie dough.
nicole__
11 years ago
I make those all the time. Especially after Thanksgiving, then it's turkey pot pie. :0) I make the pie crust from scratch and use a BIG French crock, it's deeper, holds more. Then I cheat and use a can of mixed vegetables. :0)
schoolhouse_gw
Original Author
11 years ago
Yeah, I have a recipe for a vegetable pie that uses a bag of mix veggies. Real quick and taste good. Would like to find a deep dish like your crock.

I like my crust better even tho I end up making it short with alot of butter. It gets real flaky and melt in your mouth, not exactly a pie dough I guess.
kayjones
11 years ago
Schoolhouse, would you please post your crust recipe? I am always on the lookout for a tender, flaky, easy-to-make pie crust. THANKS!
tami_ohio
11 years ago
Yum! Next time, try using left over beef from a roast. Just season it as you would normally for a roast. I always use store bought crust, and have found that store brand is way better than Pillsbury. I also use frozen veggies. Hmmm, I did a chicken in the crockpot today. Might just borrow your idea!
schoolhouse_gw
Original Author
11 years ago
kayjones, here's the one I use. The recipe is actually for a "Shortcrust Flan Shell" but as I said I use it for most everything. From "English Country Cooking At Its Best" by Caroline Conran.

Makes one 9.5" flan case (or crust):
1 cup flour
3Tbs. self-rising four (if available)
1 cup (2 sticks ) chilled butter

Sieve the two flours together in to a bowl. Cut the butter into the flour with a knife, holding the butter on one hand and carving off thin flakes of butter with the other. Rub the flakes quickly into the flour - stop as soon as the mixture starts to become heavy and clings to your fingers.

Add water - a couple of tablespoons at first and then a little at a time until you can just collect the pastry together into a mass. Form it into a ball, cover and chill for an hour in the refrigerator. To use it, beat it with a rolling pin to loosen it and roll it out on a floured board.
OnAHolliday
11 years ago
I wouldn't have turned away a plate. I'm a sucker for home made dishes.. even those where a lil' cheatin's going on. *grin*
cynic
11 years ago
I'm surprised at two things:
1) The ingredients list show no sugar or sweeteners that I immediately recognize; and
2) The list *does* include lard!

I've seen pseudo pot pies made using whack-a-tube biscuits and whack-a-tube pizza crust before. I'd think they'd make a decent crust option too.

Here is a link that might be useful: Rolled Crust Label
jannie
11 years ago
Looks tasty! I sometimes make chicken or beef pot pie filling and put it inside crescent rolls.
schoolhouse_gw
Original Author
11 years ago
cynic, I used the "Our Family" brand since it was less expensive and I'm not experienced with using it. After I read your post I just had to pull the box out of the trash to check the ingredients. lol The label mentions "lard and hydrogenated lard" and "sugar"(!). I thought the baked crust tasted sweet. Before baking certain items I will sometimes brush the crust with milk and sprinkle with sugar but not add it directly to the dough.

Tube biscuits would be a time saver ontop of beef stew. I may try those sometime.
tami_ohio
11 years ago
I forgot to mention yesterday that if you want a deeper pie, but don't have a deeper pie plate, you can use a cast iron skillet.

Beef Pot Pie

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Beef Pot Pie

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