CHUNKY MEAT RECIPES

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MEAT AND POTATO PIE WITH A CHUNKY SUET CRUST - YORKSHIRE GRUB



Meat and Potato Pie with a Chunky Suet Crust - Yorkshire Grub image

If you're cooking a meat and potato pie you're looking to fill your belly, so we're going all in here with a big thick suet crust.

Provided by Mark E. Johnson

Yield 8 people

Number Of Ingredients 13

1.4 kg stewing beef (, diced)
2 onions (, medium, chopped)
4 bay leaves
4 sprigs fresh rosemary (approx)
4 springs fresh thyme (approx)
2 tbsp Henderson's Relish
Dripping, lard or vegetable oil
1 kg potatoes
4 tsp English mustard
300 g self-raising flour
120 g beef suet
30 g butter
1 egg (, beaten)

Steps:

  • Pre-heat your oven to 190 degrees celsius (gas mark 5).
  • In a large casserole, sear your meat in batches on the stove over a high heat. Don't over-fill the pan. You're looking to get a bit of delicious caramelisation going.
  • Once the meat's done, turn down the heat and fry off your onions. Add the rosemary and thyme after a few minutes. Fill and boil your kettle while this is going on.
  • Once the onions are starting to brown pour a little of your boiled water into the pan and give it a bit of a scrape with the spatula to get any crispy deliciousness from the bottom of the pan into the mix. Add your meat back into the pan, pour in enough boiling water to cover the meat, add the Henderson's Relish and season. Put the pot's lid on and whack it in the oven for two hours and 15 minutes.
  • Peel your spuds and chop them into pieces roughly the same size as your chunks of meat. Drop them into the pot along with the mustard, topping up with more boiling water if necessary, and put it back in the oven for 15 minutes.
  • While your potatoes are cooking, make your pastry. Rub the fats into the flour (the suet won't rub in in the same way butter or lard does, but don't worry). Mix in water a bit at a time until you have a pliable dough. Roll it out to as close to the size and shape as your casserole as you can (you can use the lid as a guide). It should be quite thick. Make a hole in the pastry to allow some of the steam to escape.
  • Take your stew from the oven and carefully lift the pastry lid into it. The crust is going to suck up a lot of the moisture in your stew, so it should look wetter than you'd normally be aiming for.
  • Put it back in the oven and bake for an hour. Halfway through cooking, turn the temperature down to 160 degrees (gas mark 3) and brush the crust with the egg.
  • Remove from the oven. Eat! It's even better re-heated.

CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Chunky Beef and Vegetable Soup Recipe: How to Make It image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 10 minutes

Prep Time 25 minutes

Cook Time 02 hours 45 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch

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