Disintegrate, extremely tender chunks of beef, bursts of contemporary mushroom smothered in probably the most unimaginable gravy and topped with flaky, golden puff pastry. My mates, that is not simply one other beef pie. That is an EPIC Chunky Beef and Mushroom Pie with just a little secret ingredient that takes this to the following degree!
That is the type of meals that makes me do the blissful dance. Actually. I took an enormous spoonful and was leaping up and down with glee. It was all the pieces I had hoped it might be, and extra.
Non foodies will discover it exhausting to know the elation you are feeling once you make one thing that’s this good. I imply, gravy even in its most elementary kind (and something you smother in gravy) is incredible.
However with this Chunky Beef and Mushroom Pie, with only one chew, it’s a step up from the same old pie. You could not have the ability to put your finger on it, however there’s one thing totally different about it – simply higher.
That is the key ingredient – Dried Porcini Mushrooms. Only a tiny quantity provides a punch of savouriness and earthiness – in posh foodie language, it provides umami.
Connoisseur ingredient? Sure. However:
a) you don’t want a lot, simply 20g/0.7 oz and the soaking liquid varieties a part of the braising liquid; and
b) ALDI SPECIAL BUY *** ALDI SPECIAL BUY *** ALDI SPECIAL BUY!!!!
About 5 years in the past, again after I was in company, a gaggle of my colleagues have been speaking animatedly about the ALDI Particular Buys for that week (which, from reminiscence, was ski gear at insanely good costs). There they have been, a gaggle of pros, all dressed up in fits and heels and I couldn’t imagine that they have been so enthusiastic about it that they lined up at ALDI simply to get the deal!!
What the????
I had clearly missed the ALDI practice. I’m now a agency common on the ALDI practice.
These days, every time one of my foodie mates come throughout an superior ALDI deal, we ship out a gaggle textual content. “OMG!!! Luv-a-Duck solely $12!!!” “I discovered lobster tails at ALDI. LOBSTER TAILS!!!!!” “Discount Bonds at ALDI, OMG, I bought stacks!!” (OK, the final one shouldn’t be meals, however sure it has occurred. Or perhaps it was Calvin Klein, I can’t keep in mind.)
(And sure, there are at all times plenty of caps and exclamation marks).
And this weeks’ ALDI Particular Buys together with issues which might be proper up my alley – GOURMET COOKING INGREDIENTS! Truffles, gold leaf gelatine, Dutch Cocoa (bakers, take word!), and one among my favorite secret substances: dried porcini mushrooms. <3
Dried Porcini Mushrooms are like a secret weapon inventory. And I used it to make this Chunky Beef and Mushroom Pie as a result of it makes probably the most unimaginable gravy sauce ever.
Topped with some flaky, golden puff pastry (sure, I do know it seems to be loopy yellow however that’s the way it comes out when you brush with egg yolk)……and that second once you break via that pastry to disclose the tender, disintegrate beef and the scent of that savoury extra-tasty-gravy….
Properly, let’s simply say it’s best to put together to swoon.
Or do as I did. Do a cheerful dance! – Johnsat x
Immediately’s recipe is delivered to you courtesy of ALDI Australia! Made utilizing Dried Porcini Mushrooms that are one among many connoisseur cooking substances that shall be obtainable as a part of this weeks’ ALDI Particular Buys which can be found from at present, Wednesday 28 June 2017, till offered out. Hurry! 😉
20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
1 ¼ cups / 312 ml boiled water
1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
1 – 2 tbsp vegetable oil
2 garlic cloves , minced
1 onion , finely chopped
1 celery , finely chopped
1 carrot , finely chopped
3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
1/3 cup flour (any)
300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
2 cups / 500 ml beef stock
3 sprigs thyme or 1 tsp dried thyme leaves
2 bay leaves , fresh or dried
200 g / 7 oz bacon , diced
300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
1 – 2 sheets puff pastry (enough to cover pie)
1 egg yolk
Instructions
Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
Sprinkle beef with salt and pepper.
Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
Add flour and stir through.
Add ale, beef stock, and stir to dissolve the flour.
Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
Cook for 1 hr 45 minutes or until beef is tender. (See video)
Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
Preheat oven to 200C/390F.
Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8″ (1.5L / 1.5 Qt) – see Notes for more conversions.
Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
Rest for 5 minutes before serving!
Notes
1. Dried porcini mushrooms add a savoury earthiness to the gravy. In nerdy food terms, it’s called “umami” and it really takes this pie to the next level. However, even if you can’t get a hold of it, it is still very much worth making this pie. Or try using other dried mushrooms!
Dried porcini mushrooms will be available at ALDI Australia on Wednesday 28 June 2017 as part of their Special Buys for this week. Only available until sold out! And you can find all the other ingredients used in this recipe at ALDI too.
2. Any slow cooking cut of beef is ideal for this recipe. Chuck beef and gravy beef are my favourites, brisket is also good. I would not recommend using bolar blade roast or other lean cuts of beef as they will dry out.
3. SLOW COOKER: Skip the beef broth and use 2 x crumbled beef stock cubes instead. Follow recipe up to step 7 then transfer everything into a slow cooker (liquid might not cover everything, that’s ok). Slow cook for 6 hours on low, or 3 hours on high. Then add cooked bacon and mushrooms, slow cook for another 45 minutes or do this step on the stove. If the liquid did not thicken to a thin gravy, simmer it uncovered on the stove. When it cools, the sauce thickens more.
PRESSURE COOKER: As with slow cooker directions but pressure cook on high for 25 minutes.
4. Pie Dish: It’s ideal to have a pie dish where the filling comes up to the top or even protrudes slightly (though liquid should be at or just below rim) so the puff pastry sits nicely on top. However, it’s not the end of the world if your dish is not the right size! Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8″ (1.5L / 1.5 Qt). A 20cm/8″ square pan is also a good size, as would be a large or deep pie dish around 23 cm / 9.5″ x 4cm / 1.8″ high. Also, this is fantastic to make in individual ramekins (that’s what I do if I have a bit left over, using puff pastry scraps).
5. STORAGE: As with most slow cooked things, tastes even better the next day so in my perfect world, I make the filling the day before then cool overnight. To prepare ahead for fridge, thaw then top with puff pastry, keep in the fridge for up to 2 days. Technically, thawed puff pastry kept in the fridge for a while puffs a wee bit less but it’s not noticeable to me unless lined up side by side. The filling freezes great as does the filling with raw puff pastry on top (thawed then refrozen puff pastry also puffs a teeny bit less, but does not stop me). Always thaw before baking. For all make ahead scenarios, brush with egg just before baking.
6. Nutrition per serving, assuming 6 servings.
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Sarah Miller
Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.
