Prep Time: 1 Hour
Cook Time: 1 Hour
In: 2 Hours
Makes 4 servings
2 lbs. extra lean stew
1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup dried porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marcela wine
2 tablespoons chopped fresh parsley
1 egg white
1. Preheat oven to 350
degrees F (175 degrees C).
2. In a large skillet, cook bay
leaf, oregano, onions and mushrooms in olive oil until soft.
Stir in garlic, carrots, celery, potatoes, and meat.
3. Cook and stir for 10 minutes,
or until meat starts to brown. Pour in wine. Bring to a boil,
and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. Place in pie dish, sprinkle
with parsley, and cover with pastry. Brush with egg whites.
5. Bake at 350 degrees F (175
degrees C) for 45 minutes to 1 hour.