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Beef Pie with Thyme and Orange

Source of Recipe


The Seattle Times






List of Ingredients



• -- Filling --
  
• 2 Tbsp vegetable oil, divided
  
• 2 medium onions, peeled and thinly sliced
  
• 1-1/2 lbs. beef round steak, trimmed of fat, cut into small cubes
  
• 2 Tbsp flour
  
• 2 carrots, peeled and coarsely grated
  
• 1 tomato, seeded and cut into cubes
  
• 1-1/2 cups beef broth
  
• 1/2 cup dry red wine, such as burgundy or cabernet
  
• 4 pieces orange peel, 1 x 2 inches each, cut into slivers
  
• 1-1/4 tsp dried thyme, crushed
  
• 1/2 tsp dried marjoram, crushed
  
• 1/2 tsp salt
  
• Freshly ground black pepper to taste
  
• .
  
• -- Crust --
  
• 1 cup flour
  
• 1/2 tsp salt
  
• 1/2 tsp dried thyme, crushed
  
• 3 Tbsp cold butter, cut into pieces
  
• 2 Tbsp vegetable shortening
  
• 1/4 cup water
  
• 1 Tbsp lightly beaten egg
  






Instructions



1. To prepare the filling: Heat 1 tablespoon oil over medium heat in a 12-inch skillet. Add onions and sauté until very soft, about 15 minutes. Reduce heat if onions begin to brown. Remove from pan and set aside.
   
   
2. Pour remaining tablespoon oil into the pan and turn heat to medium-high. Add beef and brown on all sides. Sprinkle with flour and stir to coat. Stir in onions, carrots and tomato; add broth, wine, orange peel, thyme, marjoram, salt and pepper. Bring to a boil, reduce heat, cover and simmer 2 hours. Stir occasionally. Cool slightly.
   
   
3. While the stew is cooking, prepare the crust: Combine flour, salt and thyme in a food processor. Add butter and pieces of shortening, processing just until blended. Add water and process just until dough forms a ball. Wrap in wax paper and chill 30 minutes.
   
   
4. Transfer stew to a 10-inch pie pan or quiche dish. On a lightly floured counter, roll out the dough to a 12-inch circle. Fold in half, place over stew, and unfold. Trim excess dough, fold under the remaining, and flute the edge. Cut vents in the top of the crust and brush with egg.
   
   
5. Place the dish on a baking sheet and bake in a preheated 350º F oven for 35 to 40 minutes. The crust should be golden and the juices bubbling. Let pie cool 10 minutes before serving.
   
   Makes 8 servings.