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Ingredients
4
slices organic bacon (diced)
1 lb of buffalo steak (cut into bite sized pieces)
1 sweet onion (sliced)
2 Stalks
of organic celery (sliced)
2 Organic carrots (cut into bite sized pieces)
4 oz of baby portabella mushrooms (quartered
or sliced)
2 Cloves garlic (chopped)
1 Can of Guinness
1 Cup of organic beef stock
1 Tbsp of Worcestershire
sauce1 Tbsp of WildCheff Wild Onion Blend
1 Tbsp of WildCheff Tuscan Blend
2 pie crusts
1 Cup of Gruyere cheese (grated)
1 organic brown egg
1 Tbsp of water
Directions
Cook
the bacon until crisp and set aside, leaving the grease in the pan.
Add the buffalo and brown
on all sides and set aside.
Add the onions, carrots, celery and mushrooms and cook until the vegetables
are tender, about 10-15 minutes. Add the garlic and cook for another minute. Add the Guinness and deglaze the pan. Add the
stock, bacon, buffalo, Worcestershire sauce, WildCheff Wild Onion & Tuscan Blends and bring to a boil.
Reduce
the heat and simmer until the buffalo is tender, about 2-3 hours.
Place the first pie crust
into the bottom of a pie plate and pour the beef stew in.
Sprinkle the cheese over the beef stew and cover with the top
pie crust.
Mix the egg and water and brush it onto the top of the pie crust.
Bake
in a preheated 350 degree oven until golden brown on top, about 30-40 minutes. Serves 4-6
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