Ingredients
- 1 tbs olive oil
- 8 oz boneless bef chuck roast, trimmed, cut into 1/2 inch pieces. Seasoned with salt and pepper
- 3 tbs unsalted butter
- 4 oz button or cremini mushrooms, quartered
- 1 tbs tomato paste
- 2 tsp minced fresh rosemary
- 1 tsp minced fresh garlic
- 1/4 cup flour
- 1/4 cup brandy
- 2 cups beef broth
- 4 oz red potatoes, cut into 1/2 inch chunks
- 1 1/2 cups frozen mixed vegetables
- 1/3 cup frozen pearl onions
- 2 tbs fresh chopped parsley
- 1 tbs red wine vinegar
- 1 sheet frozen puff pastry
- 1 egg, beaten with 1 tbs water
Preparation
Step 1
Preheat oven to 400°. Line a baking sheet with foil. Heat oil in a sauce pan over medium high. Add beef to pan and brown on all sides 3-5 minutes, transfer to a plate. Melt butter in same pan. Add mushrooms, season with salt and pepper, cook until browned, 7-8 minutes. stir in tomato paste, rosemary and garlic; cook until fragrant, about 1 minute, then stir in flour and cook 1 minute. Deglaze pan with brandy, scraping up any brown bits, then whisk in broth until smooth. Add potatoes and beef. Heat stew to a boil over medium-high, then reduce hear to medium and simmer, covered until beef and potatoes are nearly fork tender, about 20 minutes. Stir in mixed vegetables, onions, parsley and wine vinegar. Meanwhile, cut puff pastry to fit two 2 cup ovenproof bowls, with a 1/4 inch border. chill until ready to bake. Ladle stew into bowls, place pastry rounds on top, gently stretching and pressing edges over lip of bowls. Brush pastry with egg wash, cut a few steam vents on top. Bake pot pies until filling bubbles and crusts are golden brown 30-40 minutes, tenting with foil if brown too fast. Rest 10 minutes before serving.