Welp, we are finally getting a little taste of winter this month in Austin. Saturday it was 78 degrees and today a high of 34. That means I can finally break into some stick-to-your-ribs winter recipes! This beef stew will warm you up for sure! Super hearty and straight from the UK, this mini beef stew pot pies are easy to make just in time for dinner this week. Scroll down to the bottom to see my how-to video!
This recipe has been adapted from the BBC UK.
4oz beef chuck cut into bite sized pieces
2 large carrots
2 celery sticks
2 garlic cloves
1/2 large white onion
1 cup chopped white mushrooms
2 cups beef stock
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
salt & black pepper
1 bay leaf
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 tablespoon dried thyme
8 sheets of Filo dough
1) Wash and chop vegetables and garlic, set aside.
2) Cut beef into small bite sized pieces. Toss with flour, salt and pepper.
3) In batches, use one tablespoon olive oil and brown the beef without crowding it. Set aside.
4) Using the last tablespoon of olive oil, cook the vegetables and garlic for about 5 minutes in the same pot as the beef scraping up any brown bits that remain from the beef.
5) Add the beef back to the pot with vegetables, pour in the beef stock, tomato paste, balsamic vinegar, bay leaf and thyme. Bring to a boil, then simmer for an hour and half to two hours or until the stew has reduced by half.
6) Once the stew is finished, let cool for about 30 minutes.
7) Melt the butter and cook mushrooms in a pan for about 5 minutes or until golden brown. Add to the beef stew.
8) Separate filo dough in two stacks of four sheets. Using a knife cut out circles with one stack being about a half inch larger than the other.
9) Using a paper towel, wipe a little butter into each cast iron cup or cupcake pan.
10) Press the large filo dough cut-outs into the bottom of the cups. Fill with the cooled stew. Top with the smaller filo dough cut-outs.
11) Whisk an egg then brush over tops of the filo dough.
12) Bake at 400 degrees for 15 minutes or until the tops of the filo dough are browned and the stew is hot.
Check out my how-to video on Good Day Austin!