Aunty Mary’s Slow-Cooked Beef Potpie

Aunty Mary’s Slow-Cooked Beef Potpie
Photo by Jason Lowe

Ingredients

  • Pinch of salt
  • 1 egg
  • 4 lb. beef for stew, such as skirt steak, boneless shank, brisket, or cheek, trimmed of excess fat (leave in all the gristle) and cut into 1-¼-inch cubes
  • 2-2/3 cups self-rising flour, sifted
  • ¾ cup cold water
  • A little milk
  • 7 oz. lard, at room temperature
  • + 7 more ingredients
    • 4 large potatoes, peeled and cut into 1-¼-inch chunks
    • ½ cup all-purpose flour
    • Salt and pepper
    • 2 large onions, roughly chopped
    • 3-½ Tbs. Worcestershire sauce
    • 4 cups beef stock or water
    • ¼ cup vegetable oil

Shake the meat and the flour in a plastic bag with some salt and pepper, a quick way to coat the meat in flour with no mess. Heat a Dutch oven over medium heat and add the oil. When hot, fry the onions for about 3 minutes. Add the floured meat and cook until colored, about 10 minutes. Pour in th...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network