Sunday, October 20, 2019

Beef and Veggie Pot Pie


When you think pot pie, typically you would immediately think chicken. However, beef pot pie may actually be my new favorite. The homemade beef stew is packed with layers of delicious flavor from the beef, veggies and red wine. The Swiss cheese layer pairs perfectly with the mushrooms and the puff pastry topper adds buttery flakiness.

Serve this as-is, or with a side of leafy greens. Pair with a bold red wine like Cabernet Sauvignon or Pinot Noir.


1. Melt butter and olive oil in a large saucepan or Dutch oven over medium-high heat. Add diced steak (in two batches) and cook until browned. Transfer to a plate.




2. Add carrots, celery and onion and cook for 3 minutes. Add Dijon, garlic powder and flour and cook for 1 minute. Season with salt and pepper, to taste.




3. Add mushrooms, beef broth and red wine and bring to a boil. Add beef back to the pan and reduce heat to a simmer. Cover the pan and cook over low heat for 30 minutes. After the time is up, allow the stew to cool slightly.




4. Preheat oven to 425. Ladle the stew into a 13x9 baking dish and top with Swiss cheese slices and puff pastry. Brush with egg. Bake for 20-25 minutes, or until the top is golden brown.




5. Allow the pot pie to rest for at least 10-15 minutes before serving.



Beef and Veggie Pot Pie
Serves 6-8

All you need:
2 tablespoons butter
2 tablespoons olive oil
2 pounds sirloin steak, diced
4 carrots, diced
4 celery stalks, thinly sliced
1 small onion, diced
2 teaspoons Dijon mustard
1 teaspoon garlic powder
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
8 oz. cremini mushrooms, sliced
1 cup beef broth
1/2 cup red wine
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves
6 Swiss cheese slices
1 1/2 sheets frozen puff pastry, thawed
1 large egg, beaten

All you do:
1. Melt butter and olive oil in a large saucepan or Dutch oven over medium-high heat. Add diced steak (in two batches) and cook until browned. Transfer to a plate.
2. Add carrots, celery and onion and cook for 3 minutes. Add Dijon, garlic powder and flour and cook for 1 minute. Season with salt and pepper, to taste.
3. Add mushrooms, beef broth and red wine and bring to a boil. Add beef back to the pan and reduce heat to a simmer. Cover the pan and cook over low heat for 30 minutes. After the time is up, allow the stew to cool slightly.
4. Preheat oven to 425. Ladle the stew into a 13x9 baking dish and top with Swiss cheese slices and puff pastry. Brush with egg. Bake for 20-25 minutes, or until the top is golden brown.
5. Allow the pot pie to rest for at least 10-15 minutes before serving.

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