00:05well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:11all and i hope that i find you very well indeed and thanks for coming over to check out this
00:17week's
00:17archive recipe and this one is from about five years ago and these are delicious the beef stew
00:25and these wee pies is incredible so these are a must try so let me hand you over to me
00:31from about five years ago and i will catch up with you just at the end so we're just going
00:37to get
00:37right into it so in a large pan you want to heat some olive oil and to that you want
00:42to add about
00:43a pound and a half of braising steak or chuck steak or casserole steak whatever you want to use i
00:49get
00:50mine from a local butcher and there's a special offer on two for three at the moment so i ended
00:55up with three pounds or this beef so i used half of it in this recipe so you just want
01:02to sear your
01:03beef so you want quite a high heat to that you just want to add some salt and pepper the
01:08amount is up to
01:09you just to suit yourself so just make sure it's well browned on all sides and this will take you
01:15probably about five minutes but this is quite an important step so just take your time and do make
01:21sure it's well browned and once you're happy lift it out and just set it to the side for the
01:28time being
01:28everything just gets done in the one pan so then you can pop in your onions and also your garlic
01:37you
01:37just want to fry these or saute them until they're softened again i'll just take you a few minutes
01:45and then when you're happy you can pop in your flour this is going to help thicken up your gravy
01:51or it will thicken up your gravy you just want to let that cook for about a minute
02:00and then you're going to add your liquid so first of all i'm adding my stock just give that a
02:06good
02:06stir and it will thicken and then i'm going to pop in the red wine that's about 400 ml
02:13of red wine and all of these ingredients will be in the show more box underneath this video just pop
02:20in a tablespoon of your tomato puree followed by the worcester sauce or worcestershire sauce
02:28and once it's simmering you can add your beef back in
02:34give it a good stir the last thing we're going to do is add a few bay leaves now if
02:39you've got
02:39you know proper bay leaves use them i don't have any so i'm using these paper ones just make sure
02:46they're submerged pop your lid on and you want to cook this for about an hour and 45 minutes as
02:52low
02:53and as slow as you can and after an hour and 45 minutes you'll be left with something like this
02:59now
02:59there's still quite a bit of gravy in there so i want to reduce this a wee bit more so
03:04leave the lid
03:05off and give it about another 15 minutes simmering away and it will just reduce down further and it
03:11will intensify the flavor of your gravy and this is ideal you don't want too much liquid out of it
03:17because you want this to cool completely and more water will evaporate off so yeah just let that cool
03:26completely and once it's cool you can turn your attention to your pastry now i'm just using four
03:32individual enamel pans i get these ones from lake land but use whatever pie tins you want you can
03:38even just do the one big pie if you wanted i'm using two different types of pastry i'm using short
03:44crust for the bottom and puff for the top but you can use whatever you like just make sure the
03:51pastry
03:51that you cut out is slightly bigger than your tin because you want it to come right up the sides
03:56to the top of your tin because when you put your lid on you want them to connect together
04:02so we're going to blind bake the the cases for about 20 minutes so you want to pop in some
04:08grease proof paper or some foil and weight down your paper with some rice or baking beans or you know
04:15split peas lentils whatever you've got you just want to bake these for 20 minutes and that's your
04:21temperatures there because you know if you put your mixture into raw pastry they're not going to cook
04:26underneath and like i said i'm just going to cut out the tops so i'm using puff pastry for the
04:33tops
04:34so after 15 20 minutes lift your bases out and they should be looking something like this now they're
04:41just about all the way cooked but not completely cooked as you can see there you know they're perfect
04:49and you just want to add your beef back in just make sure it's cooled obviously now you can just
04:56pop
04:56your lids on and just make sure that you join them up together at the edges make sure that your
05:02tops meet
05:03the bottom of your pastry so that they stay nice and sealed just like this it's really easy
05:16you just want to brush the tops with either a beaten egg like me or you could use some milk
05:21if
05:22you prefer cut a wee hole in the top to let the steam out again that'll just help to avoid
05:28soggy pastry
05:30and you want to bake these until they're golden probably take you about half an hour
05:35and you'll have something that looks like this and i was really chuffed with these ones like i said
05:41we're doing individual ones but you can just make the one big pie if you prefer
05:47so this is what we had for tea last night and they're really easy to get out the pans as
05:53well i'm
05:53going to cut into this one shortly just to let you see you know what they do look like inside
05:59when you
05:59cut through the middle they should be lovely and tender you know the meat should be lovely and tender
06:04there should still be bags of gravy in there you don't want these dry and we had ours with mashed
06:10potato and some green beans on the side now there's one missing i wonder why that is
06:18so this is it inside as you can see absolutely ideal let's give it a wee squidge down and some
06:24of that gravy
06:25will ooze out wonderful and so rich as well you know because of all your wine and your stock and
06:40you've cooked it for so long it's just beautiful and rich and that meat was fall apart tender it was
06:47i mean it's lovely beef anyway because it's from the butcher and i suggest getting the best beef that
06:53you can because it really is the star of the show and this recipe it's all about that stew but
06:59like
07:00i said if you're good at making pastry i'm not i'm terrible at pastry then by all means make your
07:06own
07:06oh wow so do let me know what you thought of those you know the stew like i said with
07:12that puff pastry
07:13it's just a beautiful combination so thank you all so much for watching and a special mention to the
07:19supporters of the channel over on my patreon page and to the channel members here on youtube again
07:24thank you so much for your support and thank you all for watching leaving your lovely comments those
07:30that share the videos or thumbs up the videos anybody who's bought me a coffee using the buy me a
07:36coffee
07:37link or left me a super thanks donation on the channel it's all very much appreciated and i do
07:43appreciate every single one of you so thank you once again and i will catch up with you during the
07:49week
07:49back here on what's for tea so until you choose to join me again have a wonderful rest of your
07:55day
07:55take care and bye for now bye now
