This hearty bite is beautifully balanced and remarkably tasty thanks to a filling of tender beef, chopped vegetables, and a hint of bittersweet chocolate all housed inside a buttery pastry shell.
Beef-Mushroom Carbonnade in Pastry Shells
Serves: 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound beef stew meat
- 1⁄4 teaspoon garlic salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 cup chopped yellow onion
- 2 cups chopped baby bella mushrooms
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 2 slices stale rye bread
- 1 cup very hot water
- 1 teaspoon beef bouillon paste
- 1⁄2 cup small-diced carrots
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup dry red wine
- 2 tablespoons finely chopped bittersweet chocolate
- 2 (10-ounce) packages frozen puff pastry shells
- 1 large egg
- 1 tablespoon water
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 275°.
- Heat oil in a heavy braising pot or a Dutch oven* over medium-high heat. Cut meat into 1-inch cubes. Season with garlic salt and pepper. Brown meat in batches so it is not overcrowded. Cook, turning meat and browning well on both sides. (If meat is browning too quickly, reduce heat. Add a little more oil, if needed, while browning.) Remove meat with a slotted spoon. Cut meat pieces in half to further reduce their size so meat will fit nicely inside pastry shells.
- Add onions to drippings in pot; cook over medium-low heat, stirring frequently until golden brown, 5 to 7 minutes, and adding a little more oil, if needed. Stir in mushrooms and garlic; cook until mushrooms begin to release their juices. Stir in tomato paste.
- In the work bowl of a food processor, pulse bread until fine crumbs form.
- In a small bowl, stir together 1 cup hot water and bouillon paste until bouillon dissolves.
- To mushroom mixture in pot, add bread crumbs, carrots, bay leaf, thyme, red wine, and bouillon mixture, stirring to loosen browned bits from bottom of pot. Bring to a boil. Return meat to pot. Cover pot with lid and place in oven.
- Braise until beef is very tender, approximately 2 hours, stirring and checking a few times during cooking time to make sure liquid is not cooking out. Remove and discard bay leaf. Stir in chocolate until melted. (Mixture should be a creamy gravy. If mixture seems too thick, add extra beef broth.) Keep warm.
- Increase oven temperature to 425°. Line a rimmed baking sheet with parchment paper.
- Place frozen puff pastry shells on prepared baking sheet.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Brush tops of frozen shells with egg wash, making sure mixture does not run down sides.
- Bake until shells are puffed and golden brown, 18 to 20 minutes. Let cool slightly. Remove center of tops and inner layers from shells. Fill shells with warm meat mixture.
- Garnish with parsley, if desired. Serve immediately.
Notes
*Braise meat mixture in a pot with a heavy lid. If lid does not fit tightly, cover pan with a sheet of foil under lid to keep steam from escaping while braising in oven.
Make-Ahead Tip: Meat mixture can be made a day in advance and stored in a covered container in the refrigerator. Reheat gently over low heat. If too thick, add a little extra beef bouillon mixture.
Make-Ahead Tip: Meat mixture can be made a day in advance and stored in a covered container in the refrigerator. Reheat gently over low heat. If too thick, add a little extra beef bouillon mixture.
