Tender chunks of beef, sweet baby carrots and onions, and earthy mushrooms smothered in a decadently rich, dark chocolate stout gravy with just a little kick in the back, all topped with a buttery, lightly crispy and airy, puff pastry lattice…what more could a person dream of?

 

 

 

Welcome back to #Choctoberfest 2018! Are you all ready for some more incredibly delicious recipes? Well, hold my chocolate.

Because, this pot pie was the QUEEN MOTHER of all beef pot pies. EVER. I will be adding chocolate to all of my beef gravies from now on. Set in stone.

 

This is my second recipe for this year’s #Chocoberfest using another product that all of us bloggers were sent to try! And one lucky winner will also get to try it, too, as Forté Chocolates is also part of the giant Prize Pack Giveaway that you can enter to win!! *Be sure to check out how to enter at the bottom of this post!

 

~ About Forté ~

Forté Artisan Chocolates motto is, “Celebrate Life Through Chocolate”, and I couldn’t agree more!

These award-winning chocolates are hand-crafted and designed by Master Chocolatier and Chef, Karen Neugebauer, who is ranked among the world’s best chocolatiers!

“Chef Karen found her passion when she entered the Art Institute of Seattle’s Baking & Pastry program. She was immediately drawn to chocolate, especially the crisp, clean snap of a beautifully tempered bar, and the chocolate’s innate ability to enhance lives – both as a food and an art – appealed to her immensely. Soon after graduating, she started Forté Chocolates (2006).

Chef Karen become the highest awarded chocolatier in the nation in 2013, winning numerous national and international awards each year, most notably a World Gold for her Sea Salt Caramel and an impressive 3 World Silvers from the International Chocolate Awards (2016) for her Cherry Almond Truffle, Lemon Pepper Bar, and Lemon Pepper Truffles.

Just this year, Chef Karen has earned an impressive 8 awards from the international Chocolate Awards, Americas round. All of those products will go on to compete in the World Finals. Nationally, she has earned more than fifty Golds and Silvers, including Taste TV’s Masters Award (2012), and the Six-Star rating from the International Chocolate Salons (2013), their highest possible rating in the United States. Chef Karen’s chocolates are carried at her Mount Vernon showroom, the Forté retail stores in Mount Vernon and Bellis Fair Mall in Bellingham, and throughout the Pacific Northwest.” ~ Forté

 

 

 

 

So, for this recipe, I chose to use her specially crafted 64% Dark Chocolate Power bar that is sinfully rich and absolutely DIVINE. It melted beautifully into the rich gravy, and I was absolutely thrilled over the results! This Rich Dark Chocolate Steak & Ale Pot Pie is simply a must-make, friends!

So decadent and rich, that it is truly company-worthy!

 

 

 

 

Now, this isn’t a “toss it all in the pot and it magically does all the work for you” kind of recipe. This is a special recipe for those who love to cook, and spend an afternoon in the kitchen creating a memorable meal.

So let’s get this going!

You can use other meats such as sirloin, but I chose a nice, old-fashioned, thick-cut chuck roast for this. (Perfect choice for this!)

Just cut it up into extra-large bite-sized chunks, as beef shrinks when it cooks and you want this to be rustic and hearty, and trim any excess fat and gristle as you go along. Do leave some marbling for richness, though. Just trim away the big stuff.

 

 

 

 

Toss the meat with the seasoned flour, making sure to fully coat all of the sides well. *If you have a little leftover, be sure to sprinkle it over the beef once we start adding the meat to the pan. You will need to use all of it.

 

 

Get your mirepoix of vegetables cut up. *I like to use extra baby carrots in my triad!

 

 

 

 

Then melt your butter in a large, DEEP, pan that has a tight-fitting lid. I used my cast iron “chicken fryer” for this, and it’s the perfect size, (measuring 10 inches across and 3 inches deep).

 

 

 

 

Sear your beef on all sides in two batches until crispy on the outside. *You’ll need to add just a little more butter to your pan when you add the second batch of meat.

 

 

Remove the beef and add a little of your liquid mixture so that you can scrape the bottom to release all of those delicious bits of flavor!

Then add the rest of your filling ingredients, except the mushrooms and chocolate.

 

 

 

 

(I used some duck bacon that I had peppered and crisp-cooked, but feel free to use regular bacon if you’d like.) Just choose a lean, high-quality, thick-cut bacon for this.

 

 

 

 

Put a lid on it, bring it to a simmer, let it cook on low for 45 minutes. Be sure to stir, especially the bottom, at least three times to ensure that nothing is sticking.

 

 

 

 

Now we add some large, quartered, white mushrooms, or your own hearty favorite, and…

 

 

 

 

…and half of a bar of that wonderful dark chocolate coarsely chopped….

 

 

 

…and simmer again until the meat is melt-in-your-mouth tender!

Lastly, we stir in a little cornstarch slurry….

 

 

 

 

….and cook another 2 minutes until nicely thickened.

Leave the lid off, and let this rest, stirring now and then, while your oven FULLY preheats. Mine usually takes about 45 minutes to reach 400º, and sometimes even longer.

*This allows the beef and gravy filling to cool down, so that when we go to bake it with the puff pastry, it doesn’t start boiling over from being too hot right from the start.

 

 

 

Once your oven is preheated, it’s a good idea to place the pan on a foil-lined baking sheet. Unless you enjoy cleaning a scorched mess on the bottom of your oven if it happens to bubble over!

 

 

 

Day one, I went for a “rustic look” and simply placed the whole sheet right over the top, brushed it with a little egg wash, and popped that masterpiece into the oven.

 

 

 

 

After 15 minutes, I covered the raised corners so that they wouldn’t get overdone, and my oven decided to go into full-blown possessed, Linda Blair mode, and I almost burned the top!

 

 

 

 

I was terrified that I had ruined the puff pasty, but it had ZERO burnt taste whatsoever, and it was actually FABULOUS this way! Whew!!!

I served this up in my cute little mini cast iron pans, and it made for perfect-sized single servings!

 

 

 

 

Day two, we hardly had any pastry left on top, (we totally pigged out on it as it was so good!), and what little there was left got a little mushy. So I peeled the small piece off, filled two mini cast iron dishes with leftover filling,…

 

 

 

 

…and used the second sheet of puff pastry to make lattice-topped individual pies!

 

 

 

 

Both ways worked beautifully!

 

 

 

 

So, I would suggest that, if you’re making this for your family or small crowd, you can make one large one.

But if you’re a small family of just two or three, individual pies might be best. *Only make as many as you’re going to be eating at the time.

 

 

 

 

I am SO HAPPY to be sharing this recipe for my Dark Chocolate Steak & Ale Pot Pie with you today! It truly was phenomenal, and I know that you’re going to fall in LOVE with it at the very first bite! Perfect, over-the-top comfort food worthy of sharing with your very best friends!

 

Thank you to Forté Artisan Chocolates for sponsoring this event, and for letting all of us bloggers try your fabulous chocolates! They truly are deservedly award-winning AMAZING!

 

Be sure to follow Forté at these social medias! Pinterest, Facebook, Twitter, and Instagram!

*And if you’d like to just order some for yourself, a special event, or holiday, be sure to use their Coupon Code, CHOCTOBERFEST2018, for a buy 3 get 1 free discount!!

 

WAIT!! Don’t forget to Enter
for a Chance to WIN the AWESOME Giveaway!!
Just click on this photo to take you straight to the original post,
and scroll down to the bottom of the page!

 

 

Today’s Recipes from bloggers around the world!
*Be sure to click on the original post
to see all of the participating bloggers!

 

 

Yield: 1 large deepdish pie

Rich Dark Chocolate Steak & Ale Pot Pie #Choctoberfest 2018

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Ingredients

• 2 lbs. chuck roast, cut into oversized bite-sized cubes trimmed of excess fat
• 4 Tbl. flour
• 2 tsp. salt
• 1 tsp. coarse ground black pepper
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. chipotle powder
• 1/4 tsp. onion powder
• 1/8 tsp. cayenne
• 4 Tbl. real butter (such as Minerva Dairy), plus 1 - 1 1/2 Tl. more if needed for second batch of meat)
• 1 (10 1/2 oz.) can beef consommé
• 1 (11.2 oz.) bottle rich dark stout (creamy head-style not foamy)
• 2 Tbl. worcestershire sauce
• 2 Tbl. tomato paste
• 1 Tbl. quality balsamic vinegar
• 1 Tbl. brown sugar
• 1/2 tsp. regular ground black pepper
• 1/2 tsp. salt, to taste
• half of a bar of 65% Cacao Forte Dark Chocolate, coarsely chopped
• 1/2 tsp. dried thyme, (crush between fingers when adding to release flavor)
• 1/8 tsp. dried ground rosemary
• 1 large clove garlic, very finely minced
• 1 medium or large onion, chopped largely
• 1 large rub celery, thickly sliced
• 1/2 of a 12 oz. bag sweet baby carrots (6 oz.) , sliced into thirds/fourths for extra large ones
• fresh whole white button mushrooms, cleaned, slice large ones into quarters, small in half
• 4 slices pre-fried and peppered lean duck bacon, (*ok to sub regular bacon)
• 1 large bay leaf
• 2 Tbl. cornstarch mixed with equal parts COLD water
• 1 sheet thawed puff pastry, cut as you like
• egg wash (1 large egg beaten with 1 Tbl. cold water)

Instructions

In large bowl, whisk together flour, and next 7 dry ingredients. (Up to the butter.) Add cut up meat to bowl and toss until all sides of meat are well coated. Use all of the flour.

In cast iron "chicken fryer" pan, (a 3 inch deep by 10 inch pan with lid), add butter and melt over medium heat. Add meat and sear until browned on all sides. *Don't try to move the meat around when you first add it if your pan isn't well-seasoned yet. Let it do it's thing. (*Sprinkle extra flour over meat when adding to pan.) I did mine in two batches, and added another 1 1/2 Tl. butter for second batch to ensure enough oil on the bottom of the pan.

When meat is browned, remove to a plate or bowl. Tent to keep from drying but don't steam it.

In large glass measuring pitcher, add beef consommé, stout, worcestershire, and balsamic vinegar. Stir gently to mix. Pour a little into the pan and gently scrape bottom of pan to release the caramelized bits that have stuck, then add rest of liquid. Add beef back into the pan. Add carrots, celery and onions.

Add rest of ingredients up to cornstarch except chocolate and mushrooms. Stir and fold gently to mix and combine. Cover, bring to a simmer, and simmer for 45 minutes. (*Stir now and then to make sure nothing is sticking to the bottom.)

Remove lid, add mushrooms and chocolate, recover, and simmer 30 minutes longer, stirring as needed, and sauce is thickening. Thicken further with the cornstarch slurry, stirring in. Simmer two more minutes, uncovered, stirring gently. Remove from heat. Let rest, uncovered, while oven preheats. (*Stir gently now and then to prevent a skin on top, and release more heat.)

Top with puff pastry any way you like. Brush pastry, (whole, haphazard or cut-out pieces, or lattice), with egg wash.

Pop into already preheated 400º oven and bake until pastry is puffed and golden browned. About 20 - 30 minutes longer. (*I like to place mine onto a foil-lined baking sheet to save oven clean-up.) Watch your pastry. If upper corners are getting done before center, cover those areas with foil once they have browned.

Let rest before serving. Then, ENJOY!!

Wonderful served with mashed potatoes and a green vegetable.