Beef Stew Face Pie


The holidays are filled with all kinds of happy, sad, stressful, joyous, frantic,crazy,emotional ,disappointing, and smiling faces. It seems like your emotions go up and down this time of year, from shopping for that special gift , to being happy with family and friends, and feeling stressed out from the roller coaster of having to do so much! It takes a toll on you! This Stew face is what some people look like when they are going around in a whirlwind and don’t know what to do!

Snapshot_20121217_1I say take it easy, relax, count your blessings, and try to be happy! It only happens once a year and it gives you time to come together, and enjoy the wondrous season, and the most wonderful time of the year!

This Beef Stew Pie Tastes better than it looks!


2- (9 inch) pie crusts (top and bottom) uncooked

For this recipe I used a pressure cooker, but you can also cook it slowly on top of the stove (covered)

This filling need time to cool, it needs to be at room temperature before it can go into the pie crust so plan accordingly!

  • 3 tablespoons of olive oil
  • 1 lb of steak ( I used NY sirloin) cut in 1/2 inch cubes
  • 1 cup of seasoned flour (flour, salt pepper)
  • 1 onion (diced)
  • 1/2 cup of tomato paste
  • 4 cups of beef stock
  • 1-1/2 cups of diced (1/4 inch) turnip (peeled)
  • 1- 1/2 cups of peeled slice carrots
  • 1- 1/2 cups of peeled diced (1/4 inch) potatoes
  • Salt and pepper to taste
  • Roux: 4 tablespoons of butter and 6 tablespoons of flour
  1. In a large soup pan or pressure cooker on top of stove, heat olive oil on medium high heat and wait till it sizzles a bit. Place seasoned flour in bowl and dip meat in flour and use sifter to get excess flour off and add to pan and saute slightly. Add onion and saute 1 minute. Add tomato paste and saute another minute. Add beef stock and cover. Turn down heat to low and simmer. (If using pressure cooker, place cover on, lock in place. turn heat down to medium and wait till you see steam coming out of top and remove from heat and place on side, remove cover when it is safe to do so) cook for 10 minutes and remove cover and add turnip and carrots. Place cover back on and cook on low heat till turnips and carrots are almost done. ( for pressure cooker, add turnips and carrots, place cover on and lock in place and turn to medium heat till top steams and remove from heat and wait till it is safe to remove cover) Remove cover and add potatoes. Place cover back on low heat and cook till done. (for pressure cooker, take cover off. add potatoes , place cover back on and cook on medium heat till done) Simmer on low till everything is tender and take cover off, and remove from heat. (pressure cooker, take off heat and wait till it is safe to do so and remove cover) ADD:
  • 1 cup of frozen peas and stir in

Make a roux on top of stove in a sauce pan by melting the 4 tablespoons of butter on medium heat and stirring with a whisk and when melted adding 6 tablespoons of flour and keep stirring until well blended and cook a little bit more till lightly brown.

Add roux to stew and stir till blended. Cool stew completely or put in water bath to cool faster! Must be cool to put in pie crust!

When stew is cool place in bottom crust, cover with top crust, add a pie face if you want, and bake @ 400 degree oven for 35-40 minutes or untill pie is golden brown. ENJOY!Snapshot_20121217Snapshot_20121217_13


About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Pies, Recipes. Bookmark the permalink.

2 Responses to Beef Stew Face Pie

  1. A very happy new year to you & family! I love a festive theme and a pie face with fresh beef stew is perfect comfort food no doubt! Hoping the new year is filled with much happiness and noms!

    • piesandeyes says:

      Happy New Year to you also! and thank you for your uplifting comments and wishes and I wish you the same. Hope you had a wonderful trip and I look forward to sharing our trade secrets and favorite foodie times throughout the year!

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