IN 5 1/2 QRT. DUTCH OVEN OVER MED.-HIIGH HEAT, WARM 1 TBSP. OIL. COOK MUSHROOMS, ONIONS, SALT AND PEPPER MINS. TRANSFER TO BOWL. SEASON BEEF WITH SALT AND PEPPR. DREDGE IN FLOUR. IN SAME POT OVER MED.-HIGH HEAT, WARM 2 TBSP. OIL SEAR ONE-THIRD OF BEEF 7 MINS.; TRANSFER TO SEPARATE BOWL. ADD 1/2 CUP WATER TO POT; SCRAPE UP ROWNED BITS. POUR INTO SEPARATE BOWL. REPEAT TWICE WITH REST OF BEEF. RETURN POT TO MED.-HIGH HEAT. ADD GARLIC AND TOMATO PASTE; STIR 30 SECONDS. ADD BEEF, STOUT, BROTH AND RESERVED LIQUID; SCRAPE UP BROWNED BITS. ADD MUSHROOMS, ONIONS, CARROTS, POTATOES AND THYME; BRING TO BOIL. COVER; SIMMER OVER MED.-LOW HEAT, STIRRING OCCASIONALLY, 3 HOURS. PREHEAT OVEN TO 400. BRUSH RIM OF POT WITH WATER. LAY PASTRY ON TOPP; LET IT DROOP ONTO FILLING. TRIM DOUGH TO 1 IN., CRIMP TO SEAL. BRUSH WITH EGG MIXTURE. CUT 4 SLITS. BAKE 30 MINUTES.
STILTON CHEESE IS ROLLED INTO THE CRUST OF OUR BEEF AND STOUT PIE. PREPARE THE DOUGH IN A FOOD PROCESSOR, THEN REFRIGERATE IT WHILE THE STEW SIMMERS. WHEN THE STEW IS DONE, ROLL OUT THE DOUGH INTO A 12 X IN. RECTANGLE. CRUMBLE STILTON CHEESE OVER HAL
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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