Ingredients
- For the stew:
- 2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
- Chopped parsley, for garnish
- 2 carrots cut in irregular 3/4-inch chunks
- 3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
- 4 ounces lean bacon
- 4-5 cloves of garlic, minced
- 3 small red potatoes, diced
- 2 medium carrots, minced
- 1 onion, minced
- 1/2 cup aliced mushrooms
- 1 stalk celery, minced
- 6 tablespoons clarified butter
- 2 tsp olive oil
- 6 tablespoons flour
- Pinch cayenne
- 3 cups red wine (chianti or burgundy are good choices)
- 6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
- 3 tablespoons tomato paste
- Herbs tied in cheesecloth: 3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
- 1 sheet frozen puffed pastry
- 2 tbsp fresh chives, minced
- 1 egg, lightly beaten
Preparation
Step 1
Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions, mushrooms and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butte and olive oil to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Mix the vegetables into the stew just before you assemble the pie. When the filling has cooled completely, divide the filling evenly among 6 (2-cup) ramekins.
It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Roll minced chives into puffed pastry. Cover with puffed pastry dough. In a small bowl using a fork, beat the egg lightly.Brush with egg wash and sprinkle with salt and pepper. Press to seal well. Using the tip of a sharp knife, cut a few decorative vent holes in the top of the pastry circle. Place the ramekins in the middle of the oven and bake until the puff pastry is puffed and golden and the filling is bubbly and hot throughout, about 20 to 25 minutes. Serve immediately.