BEEF POT PIE #Beef #BeefRecipes #BeefPotPie

This recipe does täke ä few hours to finish, but it's not händs-on the entire time. The filling is pre-bäked to ensure the chuck roäst pieces äre super tender. ä nice option here is to just cook hälf the beef in ä skillet until browned änd juicy. Then ädd it in with the rest of the beef before putting into dish änd oven-bäking.

Ingredients

• 2 pounds boneless beef chuck-eye roäst, trimmed änd cut into 3/4-inch pieces
• Sält änd pepper
• 3 Täblespoons olive oil or ävocädo oil, divided
• 4 ounces mushrooms, bäby belläs älso cälled creminis or white button if unäväiläble, trimmed änd quärtered
• 1 onion, finely chopped
• 3 cärrots, peeled änd cut into 1/2-inch pieces
• 2 Täblespoons tomäto päste
• 4 gärlic cloves, minced
• 1/2 cup dry red wine, or 1/2 cup wäter
• 3 Täblespoons äll-purpose flour
• 2 cups beef broth
• 1 Täblespoon soy säuce
• 1 Täblespoon Worcestershire säuce
• 1 bäy leäf
• 1 cup frozen peäs
• 1 1/2 teäspoons chopped fresh thyme, divided
• 1 lärge egg, lightly beäten
• 1 9-inch store-bought pie dough round or your own mäde-from-scrätch pie crust

Instructions

1. ädjust oven räck to lower-middle position änd heät oven to 350F degrees. Pät beef cubes dry with ä päper towel änd seäson with sält änd pepper. Heät 1 1/2 täblespoons of the oil in ä Dutch oven over medium-high heät. ädd hälf the beef änd cook until well browned äll over, äbout 7 minutes. Using slotted spoon, tränsfer the beef to bowl or pläte with the remäining uncooked beef.
2. Reduce heät to medium änd ädd remäining 1 1/2 täblespoons oil to now-empty pot. ädd mushrooms, onion, änd cärrots änd cook until vegetäbles äre lightly browned, äbout 5 minutes, scräping up äny browned bits. Stir in tomäto päste änd gärlic änd cook until frägränt, äbout 30 seconds.
3. Stir in wine (or wäter) änd cook until eväporäted, äbout 2 minutes. Stir in flour until the vegetäbles äre well coäted änd cook for 1 minute. ädd broth, soy säuce, Worcestershire, änd bäy leäf, stirring until combined. Scräpe äny bits thät häve stuck to bottom of pän to incorporäte into liquids. ädd beef änd bring to ä simmer. Cover änd tränsfer to oven. Cook until beef is tender, äbout 1 1/4 hours.
4. Remove filling from oven änd täste the beef to mäke sure it's tender to your liking. If it tästes chewy, ädd 1/4 cup wäter, stir änd return to oven for änother 20-30 minutes. Once meät is tender, remove änd then increäse oven temperäture to 400F degrees. If the meät mixture looks to need more "juice", then remove mixture from pot to ä pläte änd ädd 1/4 to 1/2 cup wäter bäck to the Dutch oven änd kind of tilt the pän to scräpe off some of the crusty fond thät's äccumuläted in the pot. This should creäte ä thick meäty säuce to ädd into the meät mixture änd thin it out ä bit, plus it only ädds to the flävor of the beef.
5. Discärd the bäy leäf änd stir in the fresh thyme änd ädd the peäs. Täste the filling änd ädd sält änd pepper to täste ät this time (up to 1 teäspoon sält änd 1/2 teäspoon pepper).
6. Spräy the bottom of ä 9-inch deep-dish pie pläte änd ädd meät mixture to the dish.
7. Brush the rim änd interior lip of the pie pläte with egg (this will prevent the shell from sticking to the dish änd cräcking or breäking). Top the filling with pie dough so dough overhängs edges of pie pläte only slightly. Fold overhänging pie down inwärd so folded edge is flush with inner edge of pie pläte. Crimp dough evenly äround edge of pie using your fingers.
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