12609 Makes one 12-inch double-crust pie Wed Aug 06 07:38:20 -0700 2008 Tue Feb 03 00:48:02 -0800 2009 Licensed http://www.chow.com/recipes/12609 Tue, 03 Feb 2009 08:48:02 GMT This recipe is from Ron's younger brother, Brandon Crismon, who made it for one of our pie socials. Use lard pastry for this pie for its slightly savory flavor and flaky texture—if you want to vary it, you could add fresh thyme or rosemary (see page 43). There's no need to use an expensive cut of steak in this English pie—a top round, chuck, or top sirloin will work well—because the meat stews so long it falls apart. The flour coating on the meat gives it a nice texture when browned and then later helps to thicken the stew. The stew is best made a day in advance so that it is fully chilled and the flavors have a chance to marry.

]]>

Season the meat with the salt and pepper and toss it in the flour to coat it. In a large, deep skillet, heat the oil over high heat until it is very hot, near smoking. Carefully add the meat and brown it on all sides. After it is crispy and nicely browned and seared, remove the meat from the pan to cool on a plate. Do not clean out the pan.

Turn the heat down to medium-high and add the butter. When it is melted, add the onions and garlic and sauté until they are translucent. Add the potatoes, carrots, and tomatoes. Stir until the mixture is simmering. Add the beer, thyme, Worcestershire, and mushrooms (if using) and turn the heat down to medium-low. Stir occasionally, simmering for 1 hour, until it reaches a thick stew consistency.

Remove the stew from the heat and season it with salt and pepper to taste. Add the parsley. Refrigerate the stew until it is fully cooled.

Roll out the pastry in rounds about ⅛ inch thick to fit a 12-inch round ceramic pie plate or a rectangular 3-quart dish. Line the dish with the bottom crust, and chill. Roll out the top crust, cut vents, and chill it on a baking sheet, covered.

Preheat the oven to 450°F.

Fill the dish with the stew and top it with the pastry crust. Roll and crimp the edge as you would for a double crust (see page 16).

Bake the pie on a lipped baking sheet for 8 to 10 minutes, or until the top crust blisters and loses its wet look. Turn the oven down to 350°F and bake for 30 to 40 minutes more, or until the filling is bubbly and the crust is golden brown. Cool for 20 minutes at room temperature before serving (the interior will be quite hot). Store leftovers covered in the refrigerator for up to 5 days. Refresh in the oven before serving (see page 61).

]]> http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 pound top round, chuck, or top sirloin, trimmed of fat and cut into

]]> 1-inch cubes

]]> 1 teaspoon salt

]]> ½ teaspoon freshly ground black pepper

]]> 2 tablespoons all-purpose flour

]]> 3 tablespoons vegetable oil

]]> 2 tablespoons unsalted butter

]]> 2 cups diced yellow onions

]]> 2 cloves garlic, sliced

]]> 3½ cups Idaho potatoes, peeled and cut into ¼-inch dice

]]> 2 cups carrots, peeled and cut into ¼-inch dice

]]> 1½ cups diced fresh (or canned) tomato

]]> 24 ounces Guinness or other dark stout beer

]]> 1 tablespoon Worcestershire sauce

]]> 1 cup diced mushrooms (if using)

]]> 2 tablespoons chopped fresh thyme

]]> ½ cup chopped fresh parsley

]]> 1 recipe Lard Pastry Pie Dough (page 28) for a 12-inch double-crust pie, chilled

]]>