I’m a meat & potatoes kinda gal, just so you know. Hope it doesn’t come between us but that’s the truth of it. Moving on… I saw a recipe in a Martha Steward magazine that made my mouth water. I gave it a good look over and decided to keep 1 ingredient and make the rest the way I wanted it… Ha! That’s another thing you should know about me… I don’t do well following recipes!! OK, so all that aside… this is a delicious meat & potatoes comfort food dish with a homey rustic look. You should try it 😉
Here’s another recipe adjustment. The original called for a dark stout such as Guinness. Since I needed a wheat free option I found this hard cider. I know there are GF beers out there but my favorite grocery store didn’t happen to have any on hand that day so… I got this, good enough!
Look at that beefy flavor goodness… Turn your burner on to medium and let the meat continue cooking on the stove top for about 30 minutes until fork tender. This will also be reducing the liquid in the pan making it thicken into a gravy like sauce. At this point I wish I would have added another bottle of cider or maybe a cup of beef stock.
I didn’t get a picture of this but you’ll also need to drizzle and brush the potatoes with olive oil and season with salt & pepper. Pop into an oven at 375 degrees for about 45 minutes or until the potatoes are done.
Yes, this recipe takes some time but the result is well worth the effort. And your home will smell amazing!!! It’s a win win!! Do it!
Beef Pot Pies
4 pound roast or short ribs
1/3 cup flour
3 Tbs oil
1 medium onion, halved and thinly sliced
5-6 cloves garlic, thinly sliced
2-3 bottles beer of your choice or 3-4 1/2 cups beef stock
2 sprigs rosemary
2 cups vegetables
3-5 russet potatoes, thinly sliced
Salt & Pepper
Heat oven to 300. Cut meat into 2 inch pieces, dredge in flour. Heat oil in dutch oven over med-high heat. Brown pieces of meat on all sides, about 1 minute per side. Work in batches so meat isn’t crowded. Transfer to clean plate. Once all meat is done reduce heat to medium and toss in onions. Cook until tender and golden. Add in garlic and cook a couple more minutes. Deglaze pan with 1 bottle of beer, scraping bottom of pan with wooden spoon. Add meat back into pan and cover with additional beer. Drop in rosemary, cover and put into oven for 2 1/2 hours.
While meat is cooking peel and thinly slice potatoes. Place slices in bowl and cover with cold water. Remove meat from oven and put over burner at medium heat. Let cook for 30 minutes or until fork tender. Sauce will reduce and thicken. Remove meat and shred, return to pot. Add in vegetables. If more liquid is needed add beef stock, and stir. Divide filling between ramekins or into large baking dish. Drain potato slices and layer overlapping on top of filling. Drizzle and brush oil over potatoes. Season with salt & pepper. Bake at 375 for 45 minutes or until potatoes are done.