Step back in time and indulge in the rich flavors of history with our Medieval Italian Stew Pie in a Pipkin! This hearty dish combines tender beef, vibrant vegetables, and a flaky crust, creating a culinary masterpiece that will transport your taste buds to the rustic kitchens of old Italy. With a prep time of just 30 minutes and a cooking time that allows the flavors to meld beautifully, this recipe is perfect for a cozy family dinner or a gathering with friends. Get ready to impress your guests and discover the secret to a dish that’s as comforting as it is delicious—read on to uncover the full recipe!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 lbs beef, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 tsp thyme
- 1 tsp rosemary
- 1 pie crust
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting beef into uniform 1-inch cubes, chopping onions finely, mincing garlic, and slicing carrots and potatoes into even pieces.
- Season beef cubes generously with salt, pepper, thyme, and rosemary, ensuring each piece is well-coated with the herb mixture.
- Heat a large heavy-bottomed pot or pipkin over medium-high heat and add a small amount of olive oil.
- Brown the seasoned beef cubes in batches, ensuring each piece develops a rich, golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Return browned beef to the pot and pour in beef broth, scraping the bottom to release any caramelized bits.
- Add sliced carrots and cubed potatoes to the pot, stirring to combine all ingredients.
- Reduce heat to low, cover the pot, and simmer the stew for approximately
- 5 to 2 hours, or until beef is tender and vegetables are soft.
- Preheat oven to 375°F (190°C) during the last 30 minutes of stew cooking.
- Transfer the hot stew mixture into a deep baking dish and cover with the prepared pie crust, crimping edges to seal.
- Cut a few small vents in the pie crust to allow steam to escape during baking.
- Bake the pie for 25-30 minutes, or until the crust is golden brown and the stew is bubbling.
- Remove from oven and let rest for 10-15 minutes before serving to allow the stew to set and cool slightly.
- Serve hot, portioning the pie into individual servings, ensuring each plate receives a mix of tender meat, vegetables, and flaky crust.
Tips
- Choose the Right Cut of Beef: For the best flavor and tenderness, opt for cuts like chuck or brisket, which break down beautifully during the long cooking process.
- Don’t Rush the Browning: Take your time to brown the beef properly in batches. This step is crucial for developing deep, rich flavors that will enhance your stew.
- Layer Your Flavors: After browning the beef, sauté the onions and garlic in the same pot to capture all those delicious bits stuck to the bottom—this adds depth to your stew.
- Use Fresh Herbs: Fresh thyme and rosemary make a significant difference in flavor. If using dried herbs, reduce the amount as they are more concentrated.
- Check the Consistency: If the stew seems too thick after simmering, you can add a bit more beef broth to reach your desired consistency before transferring it to the pie crust.
- Vent the Pie Crust: Remember to cut vents in the pie crust to allow steam to escape, preventing a soggy bottom and ensuring a perfectly baked top.
- Let it Rest: Allow the pie to rest for 10-15 minutes after baking. This helps the stew set, making it easier to slice and serve.
- Pair with a Salad: For a complete meal, serve your stew pie with a fresh green salad or a side of crusty bread to soak up the delicious juices.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 100mg
