My stew under cover πŸ˜€
My stew under cover πŸ˜€

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my stew under cover πŸ˜€. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

My stew under cover πŸ˜€ is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. My stew under cover πŸ˜€ is something that I have loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have my stew under cover πŸ˜€ using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My stew under cover πŸ˜€:
  1. Get 300 grams Portobello mushrooms or white mushrooms
  2. Get 1 large Onion chopped small
  3. Get 250 grams Beef of your choice chopped, if you use stewing beef I would simmer a little longer.
  4. Make ready 50 grams frozen peas
  5. Take 2 medium Carrots chopped small
  6. Make ready 2 tbsp Olive oil
  7. Take 2 clove Garlic crushed
  8. Prepare 1/4 tsp Salt
  9. Take 1/2 tsp Black Pepper
  10. Get 1 1/2 liter Boiling water
  11. Prepare 3 Beef Cubes
  12. Take 2 tbsp Corn flour/starch
  13. Prepare 1 block Shortcrust pastry or make pastry yourself

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Steps to make My stew under cover πŸ˜€:
  1. Chop meat, onions, and mushrooms.
  2. Heat oil then add the onions fry for 1 minute then add garlic and beef. Let fry for 2 mins then add mushrooms and you may add another tbsp of oil if it is dry. Mix well and fry for 5 minutes.
  3. Add salt and pepper and mix well. In a large saucepan, pour in 1 pint of boiling water, add and stir in the beef cubes
  4. Add the beef, mushroom and onion mix to the boiling stock.
  5. Add the peas and chopped carrots to the pan. Bring to the boil and simmer on low for 20 mins. Sdd corn flour to thicken and stir well. If still runny, add another spoon of cornflour/ starch.
  6. Transfer it to a large oven dish and add the tomato puree and mix in. Roll out your puff pastry and cover your pie
  7. Bake until bubbling and pie crust is golden. Serve with garlic mushrooms and potato fritters, or a creamy mash, or chips.

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