How to make it

  • Pat beef cubes dry, and dredge in seasoned flour.
  • Brown beef in heavy 4 Q casserole using the olive oil.
  • In the same pan, add the onions and saute until soft.
  • Add stock and bring to a boil, scraping the pan bottom and sides.
  • Add beef, and bay leaf, reduce heat and simmer partially covered for 1 hour.
  • Add potatoes, carrots and peas. Partially cover pan and simmer 20-30 minutes longer until vegetables are tender. Add water if the liquid seems to be cooking away too fast.
  • Remove from heat and cool to room temperature.
  • To make the crust, combine the flour, corn meal, baking powder and salt in a food processor. Process to mix.
  • Add butter and pulse until the mixture resembles coarse bread crumbs.
  • Add the egg, yolk and water. Pulse until the dough comes together but is still a little crumbly. Add a few drops of water if it seems too dry but don't over-process or it will be tough.
  • Turn the dough out and work into a ball.
  • Cover and refrigerate for 1 hour.
  • Roll dough to fit the casserole, using the cover as a size guide.
  • Place dough over mixture in casserole.
  • Bake in 350 oven until crust is brown and stew is bubbling.

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