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We are excited to have Tori Sellon as our April 2021 Featured Chef! Tori has shared four delicious recipes with us this month, including her Gluten Free Steak and Ale Pie.

Enjoy a classic pub favorite. This hearty beef stew is cooked till tender and topped with a herb biscuit topping. What’s more, it is all gluten free and absolutely delicious.

This recipe is cooked in two parts. First, there is braising the stew till the meat is tender and luscious. Then, it is topped with a savory biscuit or scone pastry and baked till golden.

You can either cook the stew on the stovetop or you can cook it in the Instant Pot. I provide a method for both options below.

This recipe has instructions for both a gluten free version and gluten version. I love this scone recipe because it’s is so delicious gluten free but easily adaptable for using regular wheat flour.

Note: I recommend golden potatoes. Russet potatoes tend to fall apart when cooking.

Steak and Ale Pie, Stew Beef Recipe, Tori Sellon

Recipe and Photo: Tori Sellon | Bon Vivant Food and Wine

Gluten Free Steak and Ale Pie

Recipe By: Tori Sellon | Bon Vivant Food and Wine

USWM Shopping List: Stew Meat, Bacon, Beef Broth

Ingredients

Stew Ingredients

  • 2 lbs Stew meat
  • 2 cups Sliced mushrooms
  • 3 strips Bacon chopped
  • 3 Carrots Chopped
  • 1 Onion chopped
  • 2 Cloves garlic minced or crushed
  • 2 Cups Beef Broth
  • 2 tbsp Tamari or 1 tsp miso paste
  • 2 cups Chopped golden potatoes (sub cauliflower for low carb)
  • 1 cup Peas
  • 2 tbsp Tomato paste
  • 2/3 cup Ale – (sub wine or gluten free ale for gluten free)
  • 1/2 tsp Black pepper
  • 1.5 tsp Salt
  • Bouquet Garni – bundle of rosemary, thyme, oregano, bay leaves

Savory Scone Ingredients

  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 stick Cold Butter
  • 2/3 cup Cold Buttermilk*
  • 1 Large Egg
  • 1/4 cup finely chopped fresh herbs
  • 1/4 cup Sharp Cheddar Cheese
  • 1 Clove Garlic (grated or crushed)
  • 1/4 Diced Ham or Bacon (optional)

Instructions

Instant Pot Instructions for the Stew

Step 1) sauté the bacon, onions, and garlic in the instant pot till the vegetables are soft. Then add the mushrooms and sauté them till they are tender.

Step 2) add all the other ingredients to the instant pot except the peas and cook it on high pressure for 25 mins. Immediately release the pressure. Taste the meat and make sure it is tender. If it isn’t, put the lid back on cook it for 5 mins more.

Remove the bouquet garni and taste. Adjust for seasoning and salt.

Once stew is done remove it from the Instant Pot insert and put it in an oven-safe dutch oven or casserole dish.

Stovetop Instructions for the Stew

Step 1) sauté the bacon, onions, and garlic in the instant pot till the vegetables are soft. Then add the mushrooms and sauté them till they are tender.

Step 2) add all the other ingredients to the instant pot except the peas and simmer on medium heat for at least 60 minutes or until the beef is tender. Make sure to stir the often so that nothing burns on the bottom. If the meat isn’t tender at 60 minutes, cook for at least 15 minutes more and keep checking in 15 minutes increments.

Once the stew is is done, add the peas and let them sit in the hot stew without actively heating.

Remove the bouquet garni and taste and adjust salt and seasoning.

Cheddar Scone Topping

Step 1) mix dry ingredients together

Step 2) mix wet ingredients together, eggs and buttermilk.

Step 3) Take a cheese grater and grate your cold butter into the flour. Use your hands to mix the butter and flour together creating a sand like texture. You want some larger pieces of butter reaming. I coat the butter well with flour first and then rub the mixture between my palms back and forth or break it into crumbles. Don’t over work the dough because the heat from your hands will melt the butter.

(If using a food processor or kitchen aid skip this step and mix flour and butter with a pastry blade, or whipping attachment)

Step 4) Add wet ingredients and knead together with your hands till just mixed. Again don’t over work the dough, just get it all combined and stop.

(If using a food processor or kitchen aid skip this step and mix flour and wet ingredients with a pastry blade, or dough hook. If using a machine let the dough rest in the refrigerator for 30 mins before going to the next step)

Step 5) by hand mix in the minced herbs and grated cheddar into the dough.

Step 6) Turn the dough out onto a floured work surface start shaping it into a circle. You may want to use a dusted rolling pin to help even out the dough making sure one side is not higher than the other, but we aren’t really rolling it out. The shaping can largely be done with your hands.

Step 7) Cut the scones into triangles using a sharp knife or bench scraper.

Step 8) Place scone pieces onto the top of the stew.

Step 9) Bake at 400 degrees for 20-25 mins or until golden. Allow them to cool for 5 mins before serving.

 

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tori sellon, april featured chef

Tori Sellon

I’m chef Tori the founder of Bon Vivant Online Cooking School and Wine Education. In addition to professional developing recipes I go live from my kitchen twice a week and cook along with people all over the country interested in learning techniques for making fast real food meals. I love international cooking and we travel the world in our kitchens. However I also believe the food should be accessible and not overly complex. I try to mainly use easy to find ingredients that are just prepared in a new and fresh way.

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