Beef and Bacon Pie

Beef and Bacon Pie
A Feast of Ice and Fire

"We followed the recipe from A Propre New Booke of Cokery, simply swapping some thick- cut bacon in for the original marrow and letting the rest of the recipe be. The sweetness of the pie comes from the fruit, which dissolves as it cooks, providing a satisfying counterpoint to the tart vinegar and salty bacon. Then the fruit fl avor fades into the background, and what remains is a sweet, rich meat pie with an easy medley of flavors." -From a Feast of Ice and Fire

6
Servings
233
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¹⁄³ cup raisins
  • ¹⁄³ cup dates, chopped
  • 1 cup beef broth
  • 2 to 3 tablespoons flour
  • ¹⁄³ cup prunes, sliced
  • ¼ cup red wine vinegar
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup thick- cut bacon, diced or cut small
  • 1½ pounds stew beef, cut into small pieces

Directions

Preheat the oven to 375°F.

Cook the diced bacon in a saucepan over medium heat until the fat runs from it, then drain off the fat.

To the bacon pan, add the beef, spices, vinegar, and fruits. Add enough broth to thoroughly wet the mixture; the final consistency should be runny.

Mix in the flour and cook on low heat until the juices form a gravy.

Let the meat mixture cool.

Line a 9- inch pie pan with a round of pastry dough and fill it with the meat mixture. Add a pastry lid, turn the edges under, pinch them
closed, and brush with beaten egg.

Bake until the fi lling is bubbling and the pastry is cooked, about 40 minutes.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
4g
17%
Cholesterol
102mg
34%
Protein
33g
72%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
19mg
2%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
258mg
37%
Selenium, Se
38µg
69%
Sodium, Na
195mg
13%
Water
102g
4%
Zinc, Zn
6mg
75%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.