This song immediately comes to mind as I type the title for today's post.
Do I love portobello mushrooms? Umm, yep.
Do I love juicy, tender bites of beef stewed in a red wine gravy? DUH!
Do I love the flavor-bomb that is french onion soup? Couldn't live without it!
Then why not let all these delicious divas make friends in one crisp buttery pie crust?
When I'm feeling sad. I simply remember my favorite things, and then I don't feel sooo bad.
Have a delicious day Yummies!
YOU WILL NEED
2 small trays of diced beef cubes for stewing (approx 1/2 pound)
2 diced yellow onions
6 diced portobello mushroom caps with the stems removed
1 cup of beef broth
1 cup of red wine
1 tsp + 1/2 tsp fresh thyme
3 tbsp all purpose flour
1/4 stick + 1/8 stick of butter separated
1/4 tsp salt, pepper and garlic powder
2 ready made pie crusts (If you're a rockstar baker with an insane amount of patience by all means make your own.)
- In a large bowl add 2 tbsp of the flour, salt, pepper and garlic powder and stir together.
- Toss the beef cubes into the flour and allow each cube to coat evenly.
- Add the coated beef, diced onion and portobelo mushrooms to a slow cooker and turn the setting to high.
- Gently sprinkle the remaining flour in the bowl over the vegetables and meat.
- Slowly pour in the beef broth and red wine and add 1 tsp of fresh thyme leaves and the 1/4 stick of butter.
- Let cook on high for 3-4 hours.
- When the beef is fully cooked and tender sift the final tbsp of flour into the mixture to thicken the gravy one last time and let cook for another 30-40 minutes.
- Preheat your oven to 425 degrees
- Grease a pie dish with non-stick spray.
- Add one pie crust to the bottom of the dish.
- Use a slotted spoon to transfer the contents of the pie from the slow cooker to the pie dish. It's okay to have some of the gravy spill into the pie but you don't want to overload it or your crust will get soggy.
- Fill the pie with all of the meat and veggies. Hold any remaining gravy in reserve.
- Crimp the other pie crust over the top of the meat mixture and cut 3-4 holes for ventilation.
- Melt the 1/8 stick of butter and the 1/2 tsp of fresh thyme together in a microwave.
- Brush the melted butter over the top of the pie crust to give it an herbed, brown and buttery top. You probably won't use all the butter, just add a think coat.
- Bake at 425 degrees for 15-20 minutes, just long enough for the crust to harden and brown.