Comfort food at it’s best.
It finally snowed in Utah and the temperatures have dropped. It’s time for food that’s warming from the
inside out.
This recipe has a boat load of ingredients. Don’t let that scare you off. This recipe is well worth the effort and is delicious and impressive to say the least.
You will need to stock your pantry and refrigerator with these ingredients. Then you will be ready to take on this project.
You will need: Boneless Beef short ribs, 4 strips of bacon, Cremini mushrooms, 3 carrots, 4 red potatoes, pearl onions (I’m using frozen), butter, flour, red wine, beef or veal demi-glace (I’ll discuss this more later on), beef stock, a bay leaf, fresh thyme, fresh parsley and puff pastry.
This is quite the list!
I like to prepare all of my ingredients before cooking. That way I just add to the pot and the recipe seems to work faster for me.
Peel three carrots.
Cut off the ends.
Cut carrots in half length wise then chop into small slices.
Put aside for later use.
I’m leaving the skin on my potatoes. You can choose to peel your potatoes if you wish. I am going to make a small dice. Slice the potato in half.
Slice again.
Slice the opposite direction for create a dice.
Reserve for later.
The mushrooms. Let me explain what I’m going to do with my mushrooms. You know the husband of mine that never reads this blog? Well, he hates mushrooms or at least he THINKS he hates mushrooms. I love the earthy flavor they mushrooms give to the stew. Sooooo…
I have to dice the mushrooms very tiny so that he doesn’t notice them in the food.
Ugh! Seriously the lengths I go to just to hide flavors from him.
Set aside.
Strip the fresh thyme off the stems and roughly chop. Notice the bay leaf just sitting there ready to go.
Chop the fresh parsley and set aside along with the thyme and bay leaf.
I like to spread the short ribs, that I have cut into 1-1 1/2-inch pieces,on a baking sheet.
Sprinkle with salt.
And pepper.
Heat about 3 tablespoons of olive oil in a large pot.
Notice my nice NEW Le Creuset that my man bought me for Christmas. Just when I had given up hope. I had to have a long talk with him after Christmas last year. I told him absolutely nothing from Cabela’s or anything from a store that ends with a “CO”. Finally after 30 years of marriage he listened.
I love my new pot. I hate to use it…you know what my other pans look like. I received a comment a while back about using the “magic eraser” to clean the enamel cast iron pots. What great advice that was. Works like…magic!
Arrange the beef around the pot. Do not over crowd the meat. You want to sear each individual piece. If you put all the meat in at once, it would create moisture, which would steam the meat. You don’t want to steam the meat. You want a nice sear which creates an amazing flavor base for the stew.
Notice how the pieces are browning nicely.
Each piece of meat should be seared like this one is.
Searing the meat is time consuming, but well worth it. Don’t skip this step.
Work in batches. After one batch of meat has seared, remove it to a bowl and set aside.
Done! That took about 30 minutes to complete. Remove all of the beef from the pan and place in a large bowl. Set aside.
To the same pan, add the bacon.
Cook on medium heat until the bacon is crisp.
Remove the bacon from the pan.
Just add it to the bowl of beef.
Pour off the excess fat. Leave about 1 tablespoon in the pot.
Take the reserved Cremini mushrooms that you have in nice slices unlike my baby bits.
Saute the mushrooms for about 8 minutes, if they are larger slices. About 5 minutes for the baby size.
Remove from the pan and add to the bowl of beef.
I like to add the carrots and potatoes to the pan. This will loosen up the bits remaining in the pan.
Stir and saute for about 5 minutes.
Remove from the pan and set aside…again!
Can you see how that deglazed all the dark flavor bits from the bottom of the pan. It’s attached to the carrots and potatoes and it will give the stew fabulous flavor later on.
Add the 1/4 cup butter (1/2 stick). Melt.
Add 1/3 cup flour to the melted butter.
Stir the flour into the butter mixture and cook for 1 minute.
This is called a roux.
Add the 1 cup wine to the roux. I am using wine that has the alcohol removed that I purchase at my local grocery store. That makes it “legal” in the state of Utah and for other non-alcohol drinking folk.
It doesn’t take long for the roux to really thicken up.
This is one of my favorite ingredients. I like to always have a stash in my refrigerator. You just never know when you will need to kick up the flavor in a sauce. This Demi-Glace gold is fabulous! I purchased this through Amazon. The chicken, turkey and other stock reductions are divine. They are pricey, but you just need a bit to create amazing flavor.
Here is the link: More than Gourmet
You will never regret this purchase.
Add about 1 1/2 tablespoons…maybe two.
Mix the demi-glace into the roux mixture and stir until completely blended.
Pour in the beef stock. I’m using an unsalted stock. I don’t want the sauce to be overly salty as it reduces and thickens. I like to make the salt adjustment on my own.
I used to have a plastic whisk…who took it to college?
Now add the beef, bacon and mushroom mixture.
Add the carrots and potatoes.
Add the pearl onions. I cheated and bought frozen peal onions. I just felt too lazy to peel those tiny things.
Stir the ingredients all together over medium heat. They flavors are going to be so lovely.
Add the bay leaf.
Fresh thyme.
and fresh parsley.
Don’t forget to taste.
Adjust the seasonings as you see fit.
I’m going to add just a pinch more salt.
Perfect.
Put a lid on the pot and place in a 325 degree oven.
Bake for 2 – 2 1/2 hours or until the meat is fork tender.
After 2 hours I removed the stew from the oven and gave it a stir. I wanted it to cook a bit longer so
I returned it to the oven for an additional 20 minutes.
Throw in another handful of chopped parsley to brighten the mixture up a bit.
Ladle into individual serving bowls that are oven safe. There should be enough to fill 8 bowls with 1 cup of the beef filling.
Thank you, Peggy for the gift card to Crate and Barrel.
Love.
Wipe around the edges of the bowl to clean them up a bit.
I like to place the bowls on a baking sheet with a sheet of parchment or a non-stick liner. Just in case of boil overs to make clean up easier.
Time to turn these into “pot pies”.
You will need 2 sheets of puff pastry and one egg.
Thaw the pastry sheets according to the directions on the box. You want to keep them cold. Don’t remove them from the refrigerator until the last minute. Then work quickly.
Add one teaspoon of cold water to the egg.
Mix together with a fork.
Unfold the pastry sheet and place on a lightly floured surface.
Sprinkle just bit of flour on the pastry and roll out just enough to even the dough.
Roll the pastry out to an 11 x 11-inch square.
Just because it looks cool, I’m scoring on a diagonal one inch apart in each direction.
Don’t cut all the way through, just barely score the dough.
Brush with the egg wash.
Cut the dough into fourths. Each square will be 5 1/2 x 5 1/2-inches…approximately.
Don’t kill yourself if you are off a smidgen here and there. It will work regardless.
Place the square of puff pastry over the bowl.
Try to tuck in the edges a bit so it looks pretty.
I’m afraid I have fussed too much taking pictures that my dough is starting to warm.
Oh well. I better get them into the oven.
Bake for 15 – 20 minutes or until the puff pastry is golden brown.
Ta Daaaaa (in my opera singing voice).
Note: don’t take photo’s of every step and your pastry will stay cool enough to handle.
It’s still gorgeous!
This baby is HOT! Try to let it sit for about 10 minutes before digging in.
Oh Dang! Guess what? I forgot to remove the bay leaf from the beef mixture before ladling into the bowls.
Whoever gets the bay leaf has to do the dishes. Family Rule.
Shoot! I’m on dishes.
Short Rib Potpie
Ingredients:
3 lbs. boneless beef short ribs, cut into 1-inch dice
Kosher salt and freshly ground pepper, to taste
2 Tbs. olive oil
4 strips of bacon, diced
1/2 lb. cremini mushrooms, quartered
3 carrots, peeled and chopped
4 red potatoes, chopped
4Tbs. (1/2 stick) unsalted butter, cut into cubes
1/4 cup all-purpose flour
1 cup red wine
1 1/2 Tbs. beef demi-glace
4 cups beef stock
2 tsp. chopped fresh thyme
1 bay leaf
2 tablespoons fresh parsley, chopped
1 cup pearl onions
1/4 cup chopped fresh flat-leaf parsley
1 sheet puff pastry, 10 to 11 inches square
1 egg, lightly beaten with 1 tsp. water
Directions:
Preheat an oven to 325°F. Season the beef with salt and pepper. In a 5 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl.
Reduce the heat to medium. Add the bacon and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Pour off the excess fat in the pot. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add to the bowl with the beef. Add the carrots and potatoes, cook for about 5 minutes and add to the bowl.
Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the, beef, bacon, mushrooms, carrots and potatoes. Stir. Add the thyme, bay leaf and pearl onions. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.
Increase the oven temperature to 400°F.
Place the puff pastry sheet on a lightly floured work surface. Slightly roll out to an 11 x 11-inch square. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the pastry with the egg mixture. Cut the pastry into 4 equal squares. Place the pastry, egg wash side up, over the bowls and press the edges to seal. Repeat for remaining pastry to make 4 additional pies.
Place the bowls on a baking sheet lined with parchment or a non stick sheet. Place in the oven and bake until the pastry is puffed and golden brown, 15- 20 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.
Inspired by Williams-Sonoma Kitchen
When you hear your husband say that he likes mushrooms that means he finally read this blog .Amazing recipe as always !
Andreea from Roumania
Hahaha. Then I am SO busted!
YUMMO..Thanks for the recipe..This looks mouthwatering..I have bookmarked it..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Wow that was a lot of work, but it looks absolutely scrumptious. Would love it if you shared this with us at foodepix.com
Love your blog. I do mine step by step as well as I'm a very visual learner and I know others are as well. Great pictures and great recipe.
Rohan
http://stepbystepgourmet.blogspot.com
Just the thought of it, is warming my toes! How long do you think I would need to cook it if I were to use pork shoulder or lamb?
Oh yum. I think the time would be the same. Just check after 2 hours to see if it is fork tender. If it isn't, cook and additonal 20-30 minutes.
I just submitted to foodepix.com Fun site. Check it out.
Thank you, Rohan. what a great blog you have. Your photo's are amazing. I'll be checking in often.
Oh forgot one thing, Rohan. We're neighbors!
This looks amazing! I am so glad I found your blog through food gawker.
I'm glad you found me, too. Hooray for Foodgawker.
wonderfullllllll
assim nao vale,aqui no Brasil ,nao temos esses cremes para molho ,que delicia.
🙁
I made this recipe a couple of months ago and plan to make it again in a couple of weeks. I can honestly say, this is on a very short list of one of the best things I have ever made!! Thanks for the post!!
I'm going to have to agree with you. It requires a little effort, but so worth it! thanks for your comment.
I'm new to your site, and love it! Is there a quick link somewhere to print just the recipe without all of the pictures included? I love the pictures, it helps me to visualize every step, but I occasionally just want to print the recipe instead of viewing online. Thank you!
Hi Betsy, I'm so glad you found my site. At the bottom of the recipe you will see "Print this recipe", just click on that and it should pull up a printable page. No, you're not going crazy I have been in the process of adding that to all of my recipes and I'm really behind. If that doesn't work, please let me know. Thanks for coming by.