Family Curried Beef Pot Pie Recipes

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Family Curried Beef Pot Pie image

Recipe From epicurious.com

Provided by Sheila Lukins

Categories     Beef     Potato     Tomato     Bake     Raisin     Spice     Curry     Pea     Carrot     Fall     Winter     Parsley     Phyllo/Puff Pastry Dough     Parade

Number Of Ingredients 18

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From chefsouschef.com
Sep 30, 2018 1 lb beef chuck cut into small cubes 2 red potatoes small diced (1.5 cups/250g ½ onion small diced (1 cup/125g) 2 carrots small …

5/5 (1)
Estimated Reading Time 7 mins
Category Food And Drink, Main

  • No. 1 | In a medium sized bowl, mix together 1 cup of flour and 1/4 teaspoon of salt. Add the butter, and mix with a fork until it’s coated in flour. Add the water 1 tablespoon at a time and mix until it forms into a dough. Turn out onto a lightly floured surface and shape the dough into a 1 inch disc. Wrap and place in the fridge for at least 1 hour.
  • No. 2 | Preheat a skillet on medium high heat with 1 tablespoon of olive oil. In a small bowl, coat the beef with 1 tablespoon each of curry powder and flour. Once the oil in the pan begins to smoke, add half of the beef cubes, a few at a time, leaving space between them. Cook the beef until browned, about 2 minutes per side, then transfer to a bowl. Do the same with the second half of the beef.
  • No. 3 | Using the same skillet, add the potatoes, onions, carrots, and celery. Sauté the vegetables for 2-3 minutes, then add the scotch bonnet, garlic, thyme, remaining curry powder, garam masala, salt and pepper. Stir to coat the vegetables with the curry and continue to cook for an additional 2-3 minutes, until the curry becomes dark and fragrant. Add the browned beef back into the skillet and stir in the tomato paste and remaining flour. Once all the vegetables and beef are coated and the tomato paste becomes a deep brown colour, pour in the beef stock. Scrape any bits that have stuck to the bottom of the skillet and mix until well incorporated. Bring to a boil, then reduce heat to low and cook until thickened, about 20 minutes.
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Feb 22, 2021 Pie Crust Mix flour and salt. Add butter and shortening to the flour mixture. Mix in water until dough comes together. Knead dough and …

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From tasteandtipple.ca
Oct 16, 2017 Ingredients 2 lbs beef chuck or blade roast cut into 1 inch (2.5 cm) pieces Salt and freshly ground black pepper 1 tbsp canola oil 2 …

Estimated Reading Time 3 mins

  • Season beef well with salt and pepper. Heat oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear beef for 6 minutes, turning, or until browned all over. Remove to a plate and reserve.
  • Add onion and sauté for 5 minutes over medium-low heat or until lightly golden. Add garlic, curry paste and garam masala and sauté for 1 minute or until fragrant. Return beef to pot and stir to combine. Sprinkle flour over everything in pot and sauté for 1 minute or until everything is well coated. Pour in beef stock, scraping bottom to incorporate any browned bits, and bring to a boil. Cover pot, turn to a gentle simmer and cook for 25 minutes or until beef is tender. Add chutney, vinegar, carrot, potato and raisins and simmer for 15 minutes longer or until vegetables are tender and gravy is thick. Adjust seasoning to taste. Let cool. Stir in chopped parsley. (Stew can be assembled up to 2 days ahead, but rewarm to room temperature before proceeding with recipe.)
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