Chockful of beef, veggies, herbs, and a splash of red wine, this rich, flavorful beef pot pie is finished with a golden, flaky crust.
Beef Pot Pie
Makes 6 to 8 servings
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- 4 tablespoons olive oil, divided
- 2 pounds beef sirloin, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium onion, chopped
- cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 5½ cups beef broth, divided
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 (8-ounce) package fresh baby portobello mushrooms, quartered
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 bay leaves
- 1 cup frozen peas
- 1 cup frozen corn kernels
- ¼ cup cold water
- 3½ tablespoons cornstarch
- 1 (14.1-ounce) package refrigerated piecrusts
- In a 3.75-quart braiser, heat 1 tablespoon oil over medium-high heat. Sprinkle beef with salt and pepper. Add one-third of beef to pot, and cook until browned on all sides, 5 to 6 minutes. Remove beef from pot. Repeat procedure with 2 tablespoons oil and remaining beef.
- Heat remaining 1 tablespoon oil in pot over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes. Add garlic; cook for 1 minute. Stir in tomato paste; cook for 1 minute. Stir in wine, and bring to a boil. Reduce heat, and simmer until liquid is reduced by half, about
- 8 minutes. Stir in 5 cups broth, potatoes, mushrooms, carrot, celery, thyme, rosemary, and bay leaves; bring to a boil. Reduce heat, and simmer, uncovered, until beef is tender, about 2 hours.
- Discard thyme, rosemary, and bay leaves. If necessary, stir in remaining ½ cup broth so liquid is just covering meat and vegetables. Stir in peas and corn.
- In a small bowl, whisk together ¼ cup cold water and cornstarch until dissolved. Stir into beef mixture, and simmer until mixture is thickened, about 5 minutes. Remove from heat.
- Preheat oven to 400°.
- On a lightly floured surface, unroll piecrusts, and stack together. Roll dough into same shape as pot. Place dough on top of beef mixture, and crimp edges as desired. Cut 3-inch slits in top of dough to release steam.
- Bake until crust is golden brown and filling is bubbly, 25 to 30 minutes. Let stand for 10 minutes before serving.
Paula Deen Magazine http://www.pauladeenmagazine.com/