Recipe by Barb G.
This like a great beef stew with a polenta pie crust over the top.
Top Review by Dancer^
Hello Barb I loved this, It reminded me of something my grandmother made when i was a kid. Great taste, I made it exactly as stated turn out so nice. I did freeze a small piece for a lunch this week. I wanted to see if I could make about a week ahead and freeze. I will let you know. Thanks again. Its a keeper. Dancer^ — PS. I did freeze it and it came out great. I completely defrosted the piece and i have a spray bottle and sprayed a little water , misting the top and baked for 15 minutes. I just made it for dinner tonight and thats what reminded to to add my comments again. Take care.
- 2 lbs lean beef chuck, trimmed of fat and cut into 1 inch cubes
- salt and pepper, to taste
- 1⁄2 cup flour
- 1⁄4 cup olive oil
- 1⁄2 cup finely chopped onion
- 1 quart water or 1 quart vegetable stock or 1 quart beef stock
- 1 medium bay leaf
- 3 medium boiling potatoes, peeled and cut into 1/4 thick rounds
- 4 medium carrots, peeled and cut into 1/4 thick rounds
- 1⁄2 cup fresh peas or 1⁄2 cup frozen peas
- 2 cups flour
- 2⁄3 cup medium-grind yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg
- 1 large egg yolk
- 1 tablespoon ice water, more as needed
Directions See How It's Made
- Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
- In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
- In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.
- As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
- For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
- Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
- Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
- Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350°F oven until crust is brown and stew is bubbling, Serve.