- 8
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
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