Beef and prune pot­pie

Real Simple - - Relating -


PRE­HEAT oven to 300°F. Toss beef with flour, pep­per, and 1 tea­spoons salt in a large bowl. Heat oil and but­ter in a large, heavy-bot­tomed pot or Dutch oven un­til but­ter melts. Work­ing in 2 batches, add beef and cook, turn­ing oc­ca­sion­ally, un­til browned all over, about 4 min­utes. Trans­fer to a plate us­ing a slot­ted spoon.

ADD cel­ery, car­rots, onion, and tea­spoon salt to pot and cook, stir­ring of­ten, un­til veg­eta­bles are soft­ened, about 5 min­utes. Add gar­lic, cin­na­mon, gin­ger, and turmeric and cook un­til fra­grant and sticky, about 1 minute. Stir in honey and cook for 30 sec­onds. Add broth, beef and any ac­cu­mu­lated juices, prunes, and re­main­ing tea­spoon salt and bring to a sim­mer. Cover pot and trans­fer to oven. Bake un­til beef is very ten­der, 75 to 90 min­utes. Let cool. Stew can be made up to 3 days ahead. WHEN ready to serve, heat oven to 425°F. Trans­fer stew to a 3-quart bak­ing dish. Un­fold puff pas­try and, on a lightly floured sur­face, roll to slightly larger than the bak­ing dish. Place pas­try over top of stew. Cut a few vents in the top, brush with egg, and sprin­kle with sesame seeds. Bake un­til pas­try is golden brown, 20 to 25 min­utes. Let cool for 10 min­utes be­fore serv­ing.

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