Beef Pot Pie

By SaraB

Ingredients

• 2 lbs beef chuck, trimmed & cut in 1-1/2" pieces
• 1/3 cup flour
• 2 Tbs olive oil
• 1 lb carrots, cut in 2" lengths
• 2 onions, cut in thin wedges
• 1 cup dry red wine
• 2 tsp minced garlic
• 2 tsp salt
• 1/2 tsp each dried marjoram and thyme
• 6 cups mashed potatoes
• 1 Tbs Parmesan cheese

Details

Servings 8

Preparation

Step 1

Heat oven to 325 degrees. Coat meat with flour, shaking off excess.

Heat 1 Tbs oil in large heavy skillet over medium-high heat. Brown meat in 2-3 batches, adding more oil as needed. With slotted spoon, remove to 3 qt baking dish.

Add carrots and onion to dish.

Mix together wine, garlic, and spices. Stir into meat and vegetables. Cover tightly and bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and potatoes separately up to 3 days. Then reheat stew, covered, in 375 degree oven for 45 minutes.)

Increase oven to 425 degrees. Spoon mashed potatoes over stew & sprinkle with Parmesan. Bake 10-15 minutes until edges of potatoes are golden brown.