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Colonial Port-Beef Pie
Colonial Port-Beef Pie
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Prep Time:
30 minutes
Cook Time:
124 minutes
Total Time:
184 minutes
Treat your holiday guests to a rich colonial beef pie with port wine reduction and portobello mushroom sauce.
Ingredients:
  • 1 tablespoon butter
  • 1 large shallot, finely chopped
  • 1 (750 milliliter) bottle tawny port
  • 3 sprigs fresh thyme
  • 2.5 cups chicken broth
  • 1 portobello mushroom cap, cut into 1/2-inch slices
  • 3 tablespoons cornstarch
  • 1 teaspoon balsamic vinegar
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1.5 pounds diced beef stew meat
  • 1 large onion
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 0.66666668653488 cup butter, softened
  • 2 tablespoons butter, softened
  • 0.25 cup cold water
  • 3 tablespoons cold water
Instructions:
  • In a large saucepan over medium heat, melt 1 tablespoon of butter until it sizzles. Stir in the shallot and cook until softened, around 5 minutes. Pour in the port and thyme, then crank up the heat to bring it to a boil. Lower the heat to medium-low and simmer until the sauce thickens to 1/2 cup, approximately 35 minutes.
  • Simmer chicken broth in a small saucepan, then off the heat, gently stir in half of the mushroom slices and let them soak for 15 to 20 minutes.
  • Transfer the soaked mushrooms to a small bowl using a slotted spoon. Then, strain the chicken broth from the saucepan into a separate bowl through a coffee filter or cheesecloth to remove any sediment.
  • Finely chop the rehydrated mushrooms and fold them into the savory port sauce along with the strained chicken-mushroom broth.
  • 1. Bring the sauce to a boil, then simmer over medium-low heat, stirring occasionally, until it reduces to 1 1/2 cups, approximately 15 minutes.
  • Combine 1/4 cup of cold water with cornstarch in a bowl, whisking until smooth. Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly until it thickens, which should take about 3 minutes. Stir in balsamic vinegar, salt, and pepper to finish.
  • 1. Heat a skillet over medium-high heat until hot. Cook beef until it's slightly pink in the center, for about 6 to 7 minutes. Transfer to a bowl. Saute the rest of the mushrooms and onion in the beef drippings until tender, about 5 minutes. Combine with the beef in the bowl.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • In a bowl, mix flour and salt. Use 2 knives or a pastry blender to cut 2/3 cup plus 2 tablespoons butter into the flour until crumbly. Add 1/4 cup plus 3 tablespoons cold water; combine until dough pulls away from the bowl edges. Divide the dough in half, setting one portion aside. Roll the other half on a floured surface and press into a 10-inch pie pan for the bottom crust.
  • Evenly layer the vegetable-beef mixture over the pie crust in the pan. Pour sauce over the mixture, ensuring it reaches the edges. Roll out the remaining dough and use it to cover the pie, sealing the edges securely.
  • Bake in the preheated oven for 45 minutes until golden and flaky. Allow to cool for 15 minutes before serving.

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