Savory Colonial Beef Pot Pie Recipe

Ingredients

• 1. A single tablespoon of rich butter
• 2. One generously sized shallot, finely diced
• 3. A bottle of decadent tawny port, measuring 750 milliliters
• 4. Three delicate sprigs of fragrant thyme
• 5. Two and a half cups of flavorful chicken broth
• 6. A portobello mushroom cap, sliced into half-inch pieces
• 7. Three tablespoons of cornstarch for thickening
• 8. A hint of balsamic vinegar, just a teaspoon
• 9. Sea salt and freshly ground black pepper, to your liking
• 10. One and a half pounds of succulent diced beef stew meat
• 11. A large, flavorful onion
• 12. Two cups of versatile all-purpose flour
• 13. A teaspoon of salt for seasoning
• 14. Two-thirds cup of softened butter for richness
• 15. Two tablespoons of softened butter, adding richness
• 16. A quarter cup of cold water for binding
• 17. Three tablespoons of cold water for texture

Step 1

In a large saucepan, melt a tablespoon of butter over medium heat until it sizzles. Add finely chopped shallot and sauté until it becomes translucent and fragrant, which usually takes around 5 minutes. Pour in some port wine and toss in a few sprigs of fresh thyme, letting the mixture come to a lively boil. Lower the heat and let it gently simmer until the liquid reduces by half, which might take approximately 35 minutes, allowing the flavors to concentrate and meld beautifully.

Step 2

Meanwhile, in another small saucepan, gently warm up some chicken broth until it starts to simmer. Turn off the heat and drop in half of the sliced mushrooms, allowing them to soak and infuse the broth with their earthy essence for about 15 to 20 minutes.

Step 3

Carefully fish out the rehydrated mushrooms with a slotted spoon and chop them up into bite-sized pieces. Strain the chicken-mushroom broth through a fine sieve lined with a coffee filter or cheesecloth to ensure a clear and pristine liquid.

Step 4

Combine the diced mushrooms with the reduced port sauce and the strained broth in the saucepan. Let everything mingle and simmer together, reducing to a luscious, flavorful sauce over the next 15 minutes.

Step 5

In a separate bowl, create a slurry by mixing cornstarch with cold water until smooth. Slowly whisk this slurry into the simmering sauce, stirring vigorously until it thickens and coats the back of a spoon, usually around 3 minutes. Season the sauce with a splash of balsamic vinegar, salt, and freshly ground black pepper for a final touch of complexity.

Step 6

Heat a skillet over medium-high heat and quickly sear the beef until it's just a hint of pink in the middle, about 6 to 7 minutes. Transfer the beef to a bowl, then sauté the remaining mushrooms and diced onion in the flavorful meat drippings until they turn tender and golden, approximately 5 minutes. Combine these vegetables with the beef for a delightful filling.

Step 7

Preheat your oven to a toasty 400 degrees F (200 degrees C) to get it ready for the pie. In a mixing bowl, blend flour and a pinch of salt together. Cut cold butter into the flour until it resembles coarse crumbs. Add a splash of cold water and mix until a dough forms. Divide the dough in half, rolling out one portion to line a 10-inch pie pan for the bottom crust.

Step 8

Fill the crust with the savory vegetable-beef mixture and pour the rich port-mushroom sauce over the top, ensuring everything is evenly coated. Roll out the remaining dough and cover the pie, crimping the edges to seal in the goodness inside.

Step 9

Bake the pie in the preheated oven until the crust turns beautifully golden and flaky, which should take around 45 minutes. Let it cool for a brief 15 minutes before serving to allow the flavors to settle and meld together deliciously.