• Limetorrents Browse
  • Now Playing:

    Notes - October 21, 2015

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Wente Morning Fog Chardonnay, Chateau Donissan, The Wanted Zin and d’Arenberg The Galvo Garage.

    Have a listen!

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Grilled Steak and Mushroom Pie

    Here’s one of our favourite comfort foods for fall, and it goes well with red wine or a full-bodied chardonnay.


    675 g stewing beef cubes
    1/4 tsp  (1 mL) salt
    1/4 tsp (1 mL) pepper
    5 tsp  (24 mL) vegetable oil
    3 slices bacon, chopped
    225 g cremini mushrooms, quartered
    1 onion, chopped
    3 cloves garlic, chopped
    2 tsp (10 mL) fresh thyme, chopped
    1 cup (250 mL) sodium-reduced beef broth
    1 cup (250 mL) brown ale (not too hoppy)
    1/4 cup (60 mL) tomato paste
    2 bay leaves
    1 tbsp  (15 mL)  all-purpose flour
    1 Easy-Roll Pie Pastry
    1  egg yolk


    Sprinkle the beef with half each of the salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.

    Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes. Transfer to plate; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.

    Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef and any accumulated juices to pan.  Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.

    Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes. Stir in reserved bacon mixture; set aside.  You can make the filling ahead of time and refrigerate in airtight container for up to 3 days.

    On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.

    Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.

    Bake on rimmed baking sheet on bottom rack in 425 degrees F (220 degrees C) oven for 20 minutes. Reduce heat to 350 degrees F (180 degrees C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.

    Change it up - Beef and Stilton Pie: Crumble 55 g Stilton cheese over filling in pie shell. Bake as directed. Old Cheddar can also be used.

    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.

    Jazz Calendar Login

    Forgot your password? Forgot your username?