Popular Conditions & Diets
Ingredients
18
Time
3h
Serves
4
Recipe by Megan Horsley
Ingredients
18
Time
3h
Serves
4
Gluten-Free
Holiday
Dinner
2 tsp
Avocado Oil
1 lb
Grass-Fed Beef Chuck
cut into stewing chunks
1 tsp
Sea Salt
1/2 tsp
Freshly Ground Black Pepper
1 small
Yellow Onion
finely chopped
2 large
Garlic Cloves
minced
6
Carrots
peeled, half minced and half coarsely chopped
6 stalks
Celery
half minced and half coarsely chopped
8 oz
Cremini Mushrooms
half minced and half coarsely chopped
2
Bay Leaves
1 Tbsp
Fresh Thyme
3 cups
Beef Broth
1 cup
Red Wine
stout or more beef broth can be used instead
1/2 cup
Filtered Water
1 1/4 cup
Gluten-Free 1:1 Flour
divided
1/2 cup
Frozen Grass-Fed Unsalted Butter
cubed
1/2 tsp
Baking Powder
1
Egg
whisked
1
Heat the avocado oil in a large dutch oven over medium-high heat.
2
Season the beef with ½ tsp of salt and pepper. Sear in the dutch oven for two to three minutes on each side or until all sides are nicely browned. Work in batches if needed. Remove the beef from the dutch oven and set it aside.
3
In the same dutch oven, add the onion, garlic, minced carrots, minced celery, and minced mushroom and saute until softened, about five to seven minutes. Add the beef back to the dutch oven.
4
Add the rest of the carrots and celery to the dutch oven, along with the bay leaves, thyme and ¼ cup of flour. Then add the broth, stout, and water. Mix well and bring to a low simmer. Cover and let cook for two hours or until the beef is tender. Let cool while you assemble the crust and remove the bay leaves.
5
In a food processor, pulse the remaining flour, butter, baking powder, and salt until a dough starts to form that looks shaggy. Add water as needed by the ¼ tsp and pulse to bring the dough together. Otherwise, form a ball, flatten it into a disk and wrap it in plastic. Refrigerate the dough for at least 30 minutes.
6
Preheat the oven to 425 ℉ and pour the stew into a pie dish so it comes to the top. The crust will sit on top of this stew, so it must fill the dish. Alternatively, you can use single-serving ramekins or as many casserole dishes as you like to accommodate the filling.
7
Roll out the dough and place it on top of the pie dish. Brush the dough with the egg and bake for 15 minutes. Reduce the oven temperature to 350℉ and bake for 30 minutes until the filling bubbles out from under the crust and the crust is golden brown.
8
Let cool for five to 10 minutes before serving. Enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
