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TAP ROOM MEAT PIE

St. Louis Brewery and Tap Room


List of Ingredients





3 pounds top round, cut into 1-inch cubes
1 1/4 teaspoons dried thyme
1 1/4 teaspoons salt
3 1/2 teaspoons ground black pepper
1/3 cup diced carrot
1 1/2 large onions, diced
2 1/2 teaspoons pressed or finely minced garlic
8 ounces button mushrooms, quartered
3 1/4 cups beef stock or 2 tablespoons beef base dissolved in 3 1/4 cups water
3/4 cup oatmeal stout (a rich, full-bodied stout)
1/4 cup packed brown sugar
1 1/2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 (10-ounce) can condensed beef broth, plus 1 can water
3/4 pound new potatoes, quartered
1/2 cup (1 stick) plus 1 tablespoon butter
1 1/4 cups all-purpose flour
Biscuits (see note)


Recipe




Preheat oven to 425 degrees. In a shallow baking pan, toss beef with
thyme, salt and pepper. Brown beef in oven, stirring once, about 18
minutes.

Meanwhile, in a large saucepan or Dutch oven, combine carrot, onions,
garlic and mushrooms; cook, stirring occasionally, over medium-low
heat until vegetables begin to soften, 15 to 18 minutes. Add beef
stock, stout, brown sugar, mustard, vinegar and beef (with any pan
juices) to onion mixture. Bring to a simmer, cover and cook until
meat is tender, about 1 hour.

In a separate pot, combine condensed beef broth and water; add
potatoes and cook over medium heat until tender. Drain potatoes.

Make roux in a medium skillet: Melt butter; whisk in flour. Cook,
stirring frequently, until roux is caramel-colored. Let cool. When
meat is tender, add about half the roux to simmering meat mixture.
Cook, stirring constantly, until mixture begins to thicken; gradually
add more roux to achieve desired consistency. (You may not need all
of the roux.) Stir in cooked potatoes. Serve with biscuits.

Yield: 6 to 8 servings (about 11 cups).

Note: To make the biscuits, Conniff suggests using a biscuit mix,
adding black pepper and chives and substituting wheat beer for milk.