Beef and Rosemary pie
Beef and Rosemary pie - Primal, Paleo, Kid Friendly and Clean Eating
The complaint I hear a lot about pies is that the meat is either grainy or too chewy, the filling of this pie isn’t chewy or grainy, its thick, rich and fall apart awesome. The slow cooking makes the filling amazing and the pie crust just makes this dish excellent.
800g steak, cubed
1 large rosemary sprig
1 clove garlic
2 cups beef broth
1tsp. tapioca flour
Pie crust of choice
Turn on your slow cooker to low and keep the lid on it.
In a frying pan brown off the cubed steak in batches over a medium heat, don’t over fill the pan with meat.
Set the meat to one side when it has been browned.
Raise the heat in the pan and add some of the beef broth to get all of browning out of the pan.
While the broth is still over the heat whisk in the tapioca flour, keep whisking to make sure you don’t get any lumps. Pour the remaining beef broth into the pan and continue to whisk as it come up to a simmer.
Once simmering pour the broth mix into the slow cooker then add the browned steak.
Strip the sprig of rosemary and finely chop the leaves, add them to the slow cooker
Leave the steak to cook off for about 6 hours, you know it’s ready when the steak cubes fall apart.
When the meat is done add it to a pie dish or individual dishes, and top the pie with your crust of choice.
Bake the pie in a preheated oven at 180 degrees C/ 350 degrees F for 20 minutes or until the pastry is golden brown.