Beef and Bacon Pie
Recipe GLPR31fe773e3ebb07
A savory American-style meat pie filled with tender stew beef and bacon, enriched with dried fruits like raisins, dates, and prunes, and finished with a flaky pastry crust. The filling features a rich gravy with hints of vinegar and warm spices, baked until the pastry is golden and the filling bubbles at the edges.
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Ingredients
½ cup thick-cut bacon, diced
1½ pounds stew beef, cut into small bite-sized pieces
¼ cup red wine vinegar
⅓ cup raisins
⅓ cup pitted dates, chopped
⅓ cup pitted prunes, sliced
1 cup beef broth
½ teaspoon salt
½ teaspoon ground black pepper
2 to 3 tablespoons all-purpose flour
2 Two 9-inch rounds of pie dough, thawed if frozen
1 large egg, beaten (for egg wash)
Directions
Preheat your oven to 375°F.
In a large saucepan, cook the diced bacon over medium heat, stirring occasionally, until the fat renders and the bacon begins to crisp, about 5 to 7 minutes. Carefully pour off most of the bacon fat into a small bowl, leaving just a thin coating in the pan. Return the pan with bacon to the heat.
Add the beef pieces to the bacon and cook over medium-high heat for 3 to 4 minutes, stirring to brown the meat on all sides. This step adds depth of flavor.
Pour in the red wine vinegar, then add the raisins, chopped dates, and sliced prunes. Stir well to combine. Pour in the beef broth until the mixture is wet and soupy, with the ingredients just covered. Season with salt and pepper. Reduce heat to medium and simmer gently for 8 to 10 minutes.
Sprinkle the flour over the mixture while stirring constantly. Continue to cook and stir for 3 to 4 minutes, allowing the flour to cook out and the juices to thicken into a rich gravy. The filling should be thick but still slightly saucy, not dry.
Remove the saucepan from heat and let the filling cool to room temperature, about 15 to 20 minutes, stirring occasionally.
Line a 9-inch pie pan with one round of pie dough, pressing it gently into the bottom and sides. Pour the cooled beef filling into the pastry shell, spreading it evenly.
Place the second round of pie dough over the filling. Trim any excess dough hanging over the edge to about ½ inch, then fold the edges under and crimp or pinch them closed with your fingers to seal the pie.
Brush the top of the pastry with the beaten egg to create a golden, glossy finish. You may prick the top with a fork in a few places to allow steam to escape.
Bake the pie in the preheated oven for 40 to 45 minutes, until the pastry is golden brown and the filling is bubbling gently at the edges. The beef should be very tender (it will have cooked during the simmer and will finish during baking). If the pastry browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Allow the pie to rest for 5 to 10 minutes before slicing and serving. This helps the filling set slightly, making it easier to cut clean slices.
