Beef Pot Pies with Irish Cheddar Crust
You can never have too many main course recipes, so give Beef Pot Pies with Irish Cheddar Crust a try.
Beef and Merlot
Ingredients
- 3 to 4 pounds beef chuck roast or boneless beef short ribs, cubed about 1 1/2 inches and seasoned well with salt and pepper
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 strips bacon, diced
- 1 heaping tablespoon of tomato paste
- 3 to 4 tablespoons olive oil
- 1 bay leaf
- 1/2 bottle Merlot (or other dry red wine)
- Beef broth to cover the meat once browned
- 10 ounces fresh pearl onions
- 16 ounces white or brown mushrooms, halved if really large
- 2 tablespoons cornstarch mixed into 1/2 cup water for a slurry to thicken the stew
- Salt and black pepper to season
- Thinly sliced green onions for garnish
Instructions
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