Beef Pot Pie
opsahlmom
ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 1/2 lbs boneless beef chuck, cut into 2-inch pieces
- 1 medium-size yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups sliced carrots (1/2 inch thick)
- 5 small new red potatoes, cut into 8 pieces each
- 1/2 cup chopped fresh parsley
- 1 Tbsp Dijon mustard
- 1 cup dry red wine
- 1 cup canned beef broth
- 1/2 cup red wine vinegar
- 1 tsp dried thyme
- 2 Tbsp dark brown sugar
- 8 oz. green beans, ends trimmed, cut in half
- 1 egg
- 1 Tbsp water
- 1 package Pillsbury pie crust
directions
- 1
Preheat oven to 350 degrees.
- 2
Heat the butter and oil in a heavy skillet over medium heat. Add the beef, a few pieces at a time, and brown on all sides. Remove to a medium-size casserole.
- 3
Saute the onion and garlic in the same skillet for 2 minutes. Add to the casserole.
- 4
Mix the flour, salt, and pepper and sprinkle over the beef. Toss to coat the beef and onion thoroughly.
- 5
Add the carrots, potatoes, parsley, mustard, wine, broth, vinegar, thyme, and brown sugar to the beef and stir to combine. Heat to boiling over medium heat. Cover and place in the oven. Bake for 1 hour. Remove the cover and bake for another 30 minutes.
- 6
While that’s cooking, place the green beans and water to cover in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer just until tender, about 5 minutes. Drain.
- 7
Remove the beef stew from oven. Increase the heat to 425 degrees. Stir the beans into the stew; taste and adjust seasonings.
- 8
Mix the egg and water in a small bowl. Pour the beef stew into a clean deep 2 quart casserole or souffle dish. Roll out the pastry and place on the top of the dish. Trim the pastry, leaving a 1 inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
- 9
Place the dish on a baking sheet and bake on the middle rack until the crust is golden, 20 to 25 minutes. Serve immediately.
Source: Silver Palate
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