Traditional Newfoundland Beef Stew with Pastry - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Beef Stew with Pastry, made with a delicious homemade pastry and so much more.

Recipe:

Ingredients for Beef stew:

1 lbs. stewing beef or chopped roast
1 tbsp flour
1 tbsp extra virgin olive oil
3 medium potatoes
1 medium onion
2 sticks celery
3 large carrots
1 small parsnip
1/2 small turnip
1 cup frozen green peas
1 15oz can diced unsalted tomatoes
2 cups beef or vegetable broth
1 tsp Worcestershire sauce
1/2 tsp thyme
1/2 smoked paprika
1 tbsp chopped fresh garlic
1/2 tsp sea salt
1 tsp freshly grated pepper

Ingredients for Pastry:

1 cup flour
1/4 cup cold butter
1/2 tsp sea salt
3 tbsp cold water

Method:

Beef stew

- Preheat frying pan to medium heat on stove top, when ready add 1 tbsp extra virgin olive oil, chopped beef, cook until brown on both sides. Add chopped onion, fry until it begins to brown or Carmel, then add 1 tbsp of garlic and 1 tbsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp sea salt, 1/2 tsp thyme, 1 tsp pepper. Please note only cook garlic for a minute until the flavours start to release don't let it burn because it will charge the flavour. Remove from frying pan into your medium pot and set aside.

- In the same frying pan add 1 tsp butter let melt then add 1 tbsp flour,mix it around the pan until the flour starts to brown, add 1 cup of beef or vegetable broth let thicken then set aside until the last 20 minutes of your cooking step.

- In your medium pot add all your vegetables and the remaining beef or vegetable broth and tomatoes, put on medium to low heat on stove top for 1 1/2 hours stirring occasionally, the last 30 minutes add your thickening to the pot.

- After your cooking time have completed add your thickening mix together, let it continue cooking for another 30 minutes.

- When beef stew have cooked remove from heat and start scooping it into your round pie pan, don't over fill your pie pan,it needs room to breathe when the baking starts. The remainder of beef stew scoop into a jar to have later.

Method for Pastry:

- In a large bowl add all ingredients not the water and start mixing with your hand until all the butter is equally mixed through, then add the 3 tbsp cold water and mix until it starts to form a ball, at this time you can place your dough in the fridge until you are ready to roll out your dough.

- Remove dough from fridge and put on a piece of parchment paper covered with flour, roll with your rolling pin until it is the size of your round pan.

- Put the dough on top of the beef stew in the pie pan and pinch the sides to seal the pan, then cut one or two inch cuts in the top of the dough. This will help the beef stew to breathe and release any steam from the stew.

- Pre heat oven to 350° , place pie in the oven on a piece of foil wrap, bake pie for 30 minutes or until golden brown. Remove from heat, place on the counter until it reaches room temperature before you cut beef stew with pastry pie.

Prep time: 10 minutes
Cooking time: 2 hours
Baking time: 30 minutes
Total time: 2 hours and 40 minutes

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