Braised Beef Pie
Fall-apart tender chunks of braised beef. A golden brown crust just begging to be sliced. Vegetables dizzy with garlic, onion and red wine. This savoury pie, a riff on the…
Instructions
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1
In a large saucepan over medium-high heat, brown the onion and garlic in 3 tbsp (45 ml) of the oil. Add the meat. Continue cooking until the meat is cooked (but not browned). Add the tomato paste and mix thoroughly.
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2
Deglaze with the wine and broth. Bring to a boil. Cover and simmer for 1 hour. Add the carrot and celery and continue cooking for about 30 minutes or until the meat is fork tender.
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3
In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper.
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4
In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.
Fall-apart tender chunks of braised beef. A golden brown crust just begging to be sliced. Vegetables dizzy with garlic, onion and red wine. This savoury pie, a riff on the quintessentially British dish, has all the elements of a Canadian classic.
