Beef Pot Pie

By ccavaletti

Ingredients

• 4 Tbsp olive oil, divided
• 2 lbs beef sirloin, cut into 1-inch pieces
• 1 tsp salt
• 1 tsp ground black pepper
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 c dry red wine
• 5-1/2 c beef broth, divided
• 1 lb Yukon gold potatoes, cut into 1-inch chunks
• 1 (8 oz) package fresh baby portobello mushrooms, quartered
• 1 c sliced carrots
• 1 c sliced celery
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 bay leaves
• 1 c frozen peas
• 1 c frozen corn
• 1/4 c cold water
• 3-1/2 Tbsp cornstarch
• 1 (14.1 oz) pkg refrigerated pie crusts

Details

Servings 8

Preparation

Step 1

In a shallow 4-qt ovenproof pot, heat 1 Tbsp olive oil over medium-high heat. Sprinkle beef with salt and pepper. Add one-third of beef, and cook for 5 to 6 minutes or until browned on all sides.

Remove beef from pot. Repeat procedure with 2 Tbsp oil and remaining beef.

Heat remaining 1 Tbsp oil in pot over medium-high heat. Add onion, and cook, stirring occasionally, for 5 minutes. Add garlic; cook for 1 minute.

Stir in wine, and bring to a boil. Reduce heat, and simmer for 8 minutes or until liquid is reduced by half.

Stir in 5 cups broth and next 7 ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, for 2 hours or until beef is very tender. Discard thyme and rosemary stems and bay leaves.

If necessary, stir in remaining 1/2 c beef broth so liquid is just covering meat and vegetables. Stir in peas and corn.

In a small bowl, whisk together 1/4 c cold water and cornstarch until dissolved. Stir into beef mixture, and simmer for 5 minutes or until mixture is thickened. Remove from heat.

Preheat oven to 400º

On a lightly floured surface, unroll pie crusts, and stack together. Roll dough into same shape as pot. Place dough on top of beef mixture, and crimp edges as desired. Cut several 3-inch slits in top of dough to let steam escape.

Bake for 25 to 30 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before serving.

From Cooking with Paula Deen, November 2015