ISAACS MENU RECIPES

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Steps:

• Preheat oven to 350 degrees F.
• Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
• In another bowl whisk the remaining ingredients together until combined.
• Pour the dry into wet mixture into a food processor.
• Add the cold, cubed butter.
• Process by pulsing until it looks like crumbles.
• Spray a pie plate with cooking spray and place in pie plate. 
• Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
• Using a fork randomly make holes into the bottom of the crust.
• Bake the crust 10-15 minutes or until golden.
• Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
• Once cooled out of the oven, add your filling.