Beef Pot Pie



Ingredients

  • 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces
  • Salt and pepper
  • 3 Tablespoons olive oil or avocado oil, divided
  • 4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
  • 1 onion, finely chopped
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 2 Tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine, or 1/2 cup water
  • 3 Tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1 large egg, lightly beaten
  • 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
  2. Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.

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