COMMENT:
Each month, employees of Chef John Folse & Company celebrate
the foods from other countries and cultures. Each person does their
own research and prepares a dish for a potluck lunch that one would
see on the tables of that country. This month's theme was Irish,
and this traditional pie was prepared by corporate executive chef,
Jay Kimball.
INGREDIENTS:
- 1pound beef stew meat, cubed
- 1 pint oysters in liquor
- 2 tbsps butter
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1 tbsp garlic, chopped
- 2 tbsps flour
- 1 quart beef broth
- 3 red potatoes, diced
- 6 button mushrooms, sliced
- 1 tbsp parsley
- salt and pepper to taste
- 2 (9-inch) pie crusts, with tops
METHOD:
Preheat oven to 350 degrees F. In a cast iron dutch oven, melt butter
over medium-high heat. Season beef with salt and pepper and sear
until brown on all sides. Remove from pot and set aside. Add onions,
celery and garlic and sauté five minutes, or until vegetables
are wilted. Add flour and, using a wire whisk, stir constantly until
roux is achieved. Should black specks appear, discard and begin
again. Add beef broth and meat and bring to a rolling boil. Reduce
heat and simmer until beef is tender, approximately 20 minutes.
Add potatoes and mushrooms and cook an additional 10 minutes. Add
oysters and parsley and adjust seasonings to taste using salt and
pepper. Spoon mixture into 2 (9-inch) pie crusts. Place pies on
a large baking sheet and bake in oven for 35 minutes until golden
brown. Serve while hot and bubbly. |
