Cottage Pie with Beef & Carrots

Comparte esta Receta con tus amigos y familiares

¿Cómo Preparar Cottage Pie with Beef & Carrots?

Ingredientes de Cottage Pie with Beef & Carrots

1-3/4 cups low-salt beef broth (1 14-oz. can)
1/2 oz.dried porcini mushrooms
2 to 3 Tbs. olive or vegetable oil
2-1/2 lb. thin-cut chuck steaks, preferably top blade (or flat iron), 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle
Kosher salt and freshly ground black pepper
3 medium carrots, peeled and cut into 1/2-inch dice (about 1-1/3 cups)
2 celery stalks, cut into 1/2-inch dice (about 1 cup)
2 small onions, cut into 1/2-inch dice (about 2 cups)
11/2 teaspoons fresh thyme leaves (or 1/2 tsp. dried)
2 Tbs. tomato paste
3 Tbs.
3/4 cup dry white wine or dry vermouth

Resumen de la Preparación

A continuación un breve resumen para la preparación de Cottage Pie with Beef & Carrots.

Position a rack in the center of the oven and heat the oven to 350°F. Pour the broth into a small saucepan and add the mushrooms. Bring to a simmer over medium-high heat. Remove from the heat, cover, and steep for at least 15 minutes.

Meanwhile, heat 2 Tbs. of the oil in a heavy stew pot or shallow 5-quart Dutch oven over medium-high heat. Pat the steaks dry, season lightly with kosher salt and pepper, and put only as many in the pan as will fit without crowding. Sear the steaks, flipping once, until nicely browned, 3 to 4 minutes per side. Set aside on a platter, and repeat with the remaining steaks.

Lower the heat to medium, and if the pan looks dry, add the remaining 1 Tbs. oil. Add the carrots, celery, onions, and thyme. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Stir in the tomato paste, and cook for a few minutes. Add the flour, stirring to blend, and cook for another minute. Add the wine, bring to a simmer, and reduce the heat to low. With a slotted spoon, scoop the mushrooms from the broth and transfer to a cutting board. Coarsely chop the mushrooms and add them to the vegetables. Slowly add the broth, being careful to hold back the last few tablespoons, which may contain grit from the mushrooms.

Cut the steaks into 1/2- to 3/4-inch cubes and add to the pot, along with any juices. Cover tightly and transfer to the oven. Cook, stirring once or twice, until the meat is tender, about 1 hour. Season to taste with salt and pepper. Set the stew in a warm place, and increase the oven temperature to 375°F. (Or if making ahead, let cool, then cover and refrigerate.)

Ahora podemos disfrutar de ¡Nuestra rica receta!
¡Compartela en un comentario como te quedo!

(Visited 6 times, 1 visits today)

Comparte esta Receta con tus amigos y familiares

Leave A Comment

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *