Beef Pot Pie
Jenny Huang
a tasty make ahead pie
ingredients
- 1 sheet of puff pastry
- 3 lb. chuck roast, cut into cubes
- salt and pepper
- 1 T. vegetable oil
- 1 oinio, chopped
- 2 large carrots, peeled and chopped
- 4 garlic cloves, minced
- 5 T. flour
- 1 c. red wine
- 1 3/4 c. chicken broth
- 1 3/4 c. beef broth
- 1 T. tomato paste
- 2 t. thyme
- 1 c. peas
directions
- 1
Season beef with salt and pepper. Heat oil in large skillet. Add half of the meat to the pan and brown on all sides. Transfer to a bowl and repeat with remaining meat. Add onion, carrot and salt to the pan had saute till soft. Add garlic and cook till fragrant. Add flour whisking constantly. cook till golden brown. Whisk in wine scraping bottom of the pan. Whisk in broths, tomato pastes and thyme. Add meat and simmer. Partially cover the pot and simmer on low for 45 minutes.
- 2
Preheat oven to 400 and spray 9x13 pan. When meat is tender add peas and transfer to the baking dish. Top pie with puff pastry and bake till golden about 25-30 minutes.
Source: Jenny Huang
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