Beer-braised beef pot pie recipe

I bought SAVEURS magazine few days ago. When I saw this magazine, I knew I should not think and buy it straight away. Pictures were gorgeous and content looked interesting as well. When I say not to think, I am speaking about prices. Press and book prices are prohibitive in Switzerland. For example, SAVEURS, this French cooking magazine, costs 5 euros in France and it says so on the cover. This magazine should be sold at 6 Frs and I should not have paid 9 Frs to get it. In Switzerland this is the same for all press and books imported from neighbour countries. I know that booksellers have to make a living but it is getting harder and harder to see the printed price in euros and pay much more just because they say so in Switzerland.

Anyway this was December- January 2015 edition and I assumed I could find something inside for my new year eve buffet. Actually all recipes look fantastic and you want to try them all. I made this delicious tart for my birthday dinner and planned to share with you more recipes from this edition. I adapted today a recipe of Natasha Arnoult.

Beer-braised beef pot pie recipe

a French girl "cuisine"

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Course Main

Cuisine French

Servings 6

Ingredients

  

• 400 gr. of fresh tomatoes 14.28 ounces
• 600 gr. of beef for braising 21.42 ounces
• 2 carrots
• 2 celery branches
• 2 onions
• 2 garlic cloves
• 3 tablespoons of olive oil
• 1 bouquet garni
• 1 tablespoon of vinegar
• 60 cl. of beer 2.5 cups or 20 ounces
• salt
• pepper
• 2 short crusts
• 1 egg yolk
• 1 tablespoon of water

Instructions

 

• To remove tomatoes skin, bring to a boil some water in a large casserole dish. Add tomatoes in boiling water and remove one by one as soon as skin cracks.
• In the meantime, peel and slice carrots. Wash and dice celery branches. Peel, seed and dive onions and garlic cloves.
• Cut meat into 1/2 inch cubes. Add meat in a large casserole dish with olive oil. Color each side and reserve.
• Add onions, celery, garlic and carrots and fry for 5 minutes stirring regularly.
• Cover generously vegetables and meat with flour. Add bouquet garni, vinegar, tomatoes and beer. Season with salt and pepper.
• Cover and leave to cook on low heat for 2 hours. Uncover and continue cooking for another 30 minutes.
• Preheat oven to 180°C (350°F).
• Put first short crust on the bottom of your pie plate. Prick with fork. Pour beef stew removing extra juice if needed. Cover with second short crust and carefully seal the edges. Make a hole in the middle.
• Mix egg yolk with 1 tablespoon of water. Glaze with beaten egg.
• Bake for 45 minutes. Increase the heat to 200°C (400°F) and bake for another 15 minutes.