Steak and mushroom pie may be pub legend. This recipe is comfort food's pinnacle—savory, rich, and stick-to-your-ribs. Never before has steak and mushrooms been so tender and caramelized.
– 2 pound stewing beef– 2 tablespoon olive oil– ¼ cup all-purpose flour– 1 teaspoon salt – 1 teaspoon pepper – 1 large onion – 4 cloves garlic– 2 stalks celery– 2 large carrots – 2 tablespoon all-purpose flour– 1 cup red wine– 2 cup beef broth
Ingredient
1
Salt and pepper beef, then add ¼ cup of flour. Cook in an Instant Pot with 1 tbsp olive oil until both sides are browned.
2
You must do this in batches. Transfer to plate. Heat the remaining tbsp olive oil. Sauté onion, garlic, celery, and carrots for 5 minutes to soften.
3
Add 2 tablespoons flour to the veggies and mix. Stir in wine or beer and meat broth to dissolve flour.
4
Return the cooked beef, thyme, and bay leaves to the instant pot. High-pressure cook beef for 35 minutes until fork-tender.
5
Once the pressure cook cycle is complete, follow the manufacturer's fast release instructions and wait.
6
Unlock and remove the lid, avoiding steam. In a separate skillet, cook bacon, drain grease, then add mushrooms and sauté for 5 minutes.
7
Insert bacon and mushrooms into the instant pot. Add everything and stir. Bay and thyme should be removed.
8
Salt and pepper as needed. Return the instant pot to saute and simmer for 10 minutes to tenderize mushrooms.
9
Preheat oven to 400℉. Place stew in a 9x13-inch casserole dish and cover with puff pastry. Depending on size, you may require two sheets.
10
Apply a thin layer of egg yolk. Bake for thirty to thirty-five minutes, or until brown. Give it a five-minute rest before serving.