Beef Stew with Stilton Crust

By Sharmd

Ingredients

• Stew:
• 7 TBSP OLIVE OIL (CAN USE LESS)
• 1 LB MUSHROOMS 1/4ED
• 2 CUPS FROZEN PEARL ONIONS, THAWED
• 3 STALKS CELERY, CHOPPED
• S&P
• 3 1/2 LBS STEW MEAT OR BEEF CHUCK ROAST CUBED
• 1 CUP FLOUR
• 3 GARLIC CLOVES, MINCED
• 2 TBSP TOMATO PASTE
• 2 1/2 CUPS IRISH STOUT
• 1 CUP BEEF BROTH
• 1 LB CARROTS, CUT OR BABY CARROTS
• 1 LB RED POTATOES CUT INTO CHUNKS
• 1 TBSP FINELY CHOPPED FRESH THYME
• Crust:
• 2 1/2 CUPS FLOUR
• 2 TSP SALT
• 1 TBSP SUGAR
• 2 STICKS COLD UNSALTED BUTTER, CUT INTO 1/2 “ PIECES
• 1/3 –1/2 CUP ICE WATER
• 4 OZ STILTON CHEESE, CRUMBLED

Details

Servings 9

Preparation

Step 1

Stew:

ONE 16” ROUND STILTON PASTRY (SEE ADD’L RECIPE)
1 EGG, BEATEN, WITH I TSP WATER

IN A 5 ½ QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, WARM 1 TBSP OLIVE OIL. ADD THE MUSHROOMS, ONIONS, S&P, AND COOK STIRRING OCCASSIONALLY ABOUT 12 MINUTES. TRANSFER TO BOWL

SEASON BEEF WITH S&P. DREDGE BEEF N FLOUR. WARM 2 TBSP OIL. ADD 1/3 OF BEEF BROWN ON ALL SIDES, ABOUT 7 MINUTES. TRANSFER TO SEPARATE BOWL. ADD ½ CUP WATER TO THE POT, STIRRING TO SCRAPE UP BROWN BITS. POUR LIQUID IN A SEPARATE BOWL. REPEAT 2 MORE TIMES.

RETURN POT TO MEDIUM HIGH HEAT. ADD THE GARLIC AND TOMATO PASTE AND COOK, STIRRING CONSTANTLY FOR 30 SECONDS. ADD THE BEEF, STOUT, BROTH AND RESERVED LIQUID, STIRRING TO SCRAPE UP BROWN BITS.

ADD THE MUSHROOMS, ONIONS, CELERY, CARROTS, POTATOES, AND THYME AND BRING TO A BOIL. REDUCE HEAT TO MEDIUM LOW, COVER AND SIMMER, STIRRING OCCASIONALLY, UNTIL BEEF AND VEGETABLES ARE TENDER, ABOUT 3 HOURS. MAKE CRUST.

Crust:

IN A FOOD PROCESSOR, COMBINE THE FLOUR, SALT AND SUGAR UNITL BLENDED, ABOUT 5 PULSES.

ADD THE BUTTER AND PROCESS UNTIL TH EMIXTURE RESEMBLES COARSE MEAL, ABOUT 10 PULSES. ADD 1/3 CUP WATER AND PULSE 2-3 TIMES. THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR FINGERS BUT SHOULD NOT BE STICKY. IF IT IS CRUMBLY, ADD MORE WATER, 1 TBL AT A TIME, PULSING TWICE AFTER EACH ADDITION. TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED WORK SURFACE AND SHAPE INTO A DISK. WRAP WITH PLASTIC WRAP AND REFRIGERATE FOR AN HOUR.

REMOVE THE DOUGH FROM THE REFRIGERATOR AND LET STAND FOR 5 MINUTES.SPRINKLE THE TOP OF THE DOUGH LIGHTLY WITH FLOUR, PLACE ON A LIGHTLY FLOURED SHEET OF PARCHMENT PAPER AND ROLL OUT INTO A 12 BY 16 “ RECTANGLE. SPRINKLE THE CHEESE OVER HALF THE DOUGH, THEN FOLD THE OTHER HALF OVER THE CHEESE. ROLL OUT THE DOUGH INTO A 16 ½ INCH SQUARE. USING A PARING KNIFE, TRIM THE DOUGH INTO A 16 INCH ROUND.

REFRIGERATE DOUGH UNTIL FIRM, ABOUT 10 MINUTES.

PREHEAT OVEN TO 400

BRUSH THE RIM OF THE POT WITH WATER. LAY THE PASTRY ROUND ON TOP, ALLOWING IT TO DROOP ONTO THE FILLING. TRIM THE DOUGH, LEAVING A 1” OVERHANG AND CRIMP TO SEAL. BRUSH THE PASTRY WITH THE EGG MIXTURE, THEN CUT 4 SLITS N THE TOP.
BAKE 30 MINUTES. LET REST 15 MINUTES BEFORE SERVING. FEEDS 8-10