FROM BALLYMALOE COOKBOOK:
butter
1 1/2 lb. boneless chuck, cut into 1″ squares
1 large onion, chopped
2 T. flour
2 c. strong beef broth, divided
2 dozen oysters
s&p
2 c. sliced mushrooms
2 T. chopped parsley
frozen puff pastry
Heat 2 T. of butter in a heavy dutch oven. Brown the beef in batches, don’t crowd them. Remove as you go and put in a bowl to catch all the juices. When beef is all browned, add the onions (and additional butter if it’s too dry in there) sprinkle the flour over and sauté for 3 minutes stirring all the while. Return the beef to pot, add 12 of the oysters and all of the oyster liquor (you’ll need the other 12 oysters later, keep in fridge). Add 1 c. beef broth. Salt and pepper. Bring to strong simmer on the stove top, cover and put in a 350º oven for 45 minutes.
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While the stew is stewing, sauté the mushrooms in butter until softened and lightly browned. Don’t overcook. Let them keep their integrity.
After 45 minutes, take off the lid off the stew in the dutch oven, stir, then continue to cook in the oven for 15 minutes more to let the liquid reduce. Remove from oven and stir in the mushrooms and parsley, keep very warm.
Thaw one sheet of the pastry and roll out so you can cut covers for individual serving dishes. Load up the oven-proof serving dishes with the stew. Put the raw oysters on top, then cover with the pastry and crimp the edges. With a small hear-shaped cutter, cut hearts from the scraps to make shamrocks. Put on top. Use a sharp knife to make slits to let steam escape all around the rest of the pastry lids.
Turn oven up to 450º. When heated, put dishes on a baking sheet and put into hot oven. Immediately turn heat down to 425. Bake for 15-20 minutes until well browned and bubbling.
TIP: chances are you’ll have some of the stew that doesn’t fit your dishes. Cut nicely shaped pieces from the remaining pastry (squares, circles, or even more hearts if your heart desires) and put right on the baking tray with the serving dishes. These will puff up into browned pillows you can add to the rest of the stew when you eat it later.
This recipe will make 4-6 individual pies, depending on the size of your serving crocks.
