Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened. Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together. Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Wash mushrooms in hot water. Melt butter and margarine; add beef base, onion, garlic powder and black pepper. Simmer mushrooms in mixture until soft. Add wine.
Number Of Ingredients 18 Steps:
In a large skillet with a well fitting lid or dutch oven, heat olive oil over medium high heat. When shimmering hot, add steak and lightly season with salt and pepper. Cook only long enough to brown all sides of the meat. Remove steak from pan and set aside. Add diced onions to the pan and cook until translucent stirring to prevent scorching (add more oil if necessary). Add garlic and stir. Cook for several minutes to bloom the garlic. Remove onions and garlic from pan and set aside. Reduce the heat to medium. Add butter. When melted add mushrooms and stir to coat with butter. Cook mushrooms until tender and the liquor is released. Sprinkle flour over the top of the mushrooms and stir to coat. Cook for about 5 minutes to eliminate the “flour” taste. Add back the steak, onions, and garlic. Pour entire beer into pan and add stock. Stir to mix. Add pepper and bundle of thyme, working it down into the liquid. Increase heat to medium high. Bring to a boil, stirring as mixture heats. Reduce heat to low and cover. Simmer covered for about 1½ hours. Stir occasionally. If mixture is becoming too dry add a little more stock. We want the mixture to be the consistency of a thick gravy. While mixture is simmering, boil water and blanch asparagus tips to bring out the color. Plunge in cool water to stop the cooking. If pearl onions are frozen, thaw while gravy is cooking. Uncover the pan and remove what is left of the thyme bundle with tongs. Add the pearl onions and the lemon juice. Position rack in the lower third of the oven and heat to 350° F. Allow mixture to simmer uncovered while oven is heating. Keep an eye on the gravy. It should be rather thick but by no means dry. Add more stock if needed. If too thin, kick up the heat slightly to reduce. Taste gravy and add salt if needed. Roll out a pie crust and transfer into a deep pie tin or cast iron skillet. Add asparagus to mushroom mixture, stir to combine. Pour mushroom gravy into the prepared pie shell. Cover pie with top crust and crimp edges. Brush the top with an egg beaten with 2 teaspoons of water. Using a sharp knife make slits in the top for steam to escape. Place pie on top of a parchment or foil lined baking sheet (just in case) and bake for 30 - 40 minutes or until top crust is golden brown. Allow to cool for at least 30 minutes before digging in, if you can hold the crowd back that long. For the perfect side dish, serve pie with a fresh spinach salad tossed in a light vinaigrette.
Number Of Ingredients 8 Steps:
Wash mushrooms in hot water. Melt together the butter and margarine, add beef base, onion, garlic powder and black pepper. Simmer mushrooms in butter mixture until soft. Add red burgandy wine. This recipe yields ?? servings.
Time 13m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat a pan over medium heat. Cook bacon until crisp. Remove bacon. Add the 4tbsp butter to the bacon fat and cook until the butter has a nutty smell. Add mushrooms and 1/2 the beer, soy sauce and garlic and salt and pepper. Cover and cook for 5-7 minutes. Add crumbled bacon,. Remove mushrooms from the liquid. Add 1 tsps corn starch to the last of the beer and whisk this mixture into the leftover mushroom liquid. Cook until thick and add to the mushrooms.
