Page 282 - Pie Squared

in a large bowl, then toss the beef cubes in the seasoned flour to
coat. When the bacon is crisp, transfer to a bowl with a slotted spoon

and turn up the heat. Working in small batches, shake the excess
flour off the beef and brown the pieces in the bacon fat. Transfer the
beef to the bowl with the bacon.
There should be sufficient bacon fat still in the pan, but if not, add

the olive oil. Add the onions, turn the heat to medium, and cook until
wilted and translucent. Add the carrots and celery and toss them
around to coat with the oil. Salt and pepper are next, and stir again
to keep coating the vegetables. Cook for 3 to 4 minutes, until the

celery begins to soften.
Turn the heat to medium-high and pour in the black coffee.
Scrape up all the brown bits in the bottom of the pan as the coffee
bubbles away. Add the beef and bacon and the stock, stir well, and

bring to a boil. Reduce the heat and cook uncovered and bubbling
slowly for 30 minutes. Give it a lazy stir from time to time. Remove
from the heat and stir in the parsley. Taste and add more salt or
pepper, if needed, keeping in mind the seasoning should be

assertive. Cool the stew thoroughly.
Heat the oven to 425°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).

Spoon the filling into the bottom crust and gently spread it out,
pushing it into the corners. Drape the top crust over the filling. Crimp
and slash. Bake the pie (on top of the steel, stone, or baking sheet if
using) for 20 minutes. Reduce the temperature to 375°F and bake

until the top is toasty brown and the filling is bubbling up out of the
slashes, about 45 minutes longer. Cool slightly before serving.

Techniques: Lard or Leaf Lard Crust (here), Mixing and Rolling Out

(here), Crimp and Slash (here)

Swaps:

Use Butter and Shortening (here) or Caramelized Onion Crust
(here).