Cozy Weekend Beef Pot Pie
Serving Size / Yield
- 3 Tbs. extra virgin olive oil
- 1 lb. chuck roast, boneless cut into chunks
- Salt and Pepper
- All-purpose flour, for coating
- 1 onion, medium and chopped
- 1 c. carrots, chopped
- 2 14-oz packages puff pastry
- 2 1/2 c. beef stock
- 1 clove garlic, chopped
- 4 Tbs. butter, unsalted
- 1 egg
- 1 Tbs. lemon juice
- Thyme, for garnish
First, thaw the puff pastry and preheat the over to 400 degrees. In a large pot, warm up the olive oil at medium-high heat. Coat the beef chunks in a mix of flour that is seasoned with the salt and pepper before tossing it into the pot. Brown the meat in the pan; this should take about 8-10 minutes, then remove it and set aside.
In the same pan, toss the onion and sauté for 3 minutes. Next add 1/3 cup of water and the carrot, cooking for 5 minutes. Then add the garlic, lemon juice, and place the beef back in the pot. After 1-2 minutes, mix in the beef stock and add salt and pepper to taste.
In a separate bowl, mix 1 Tbs. of melted butter with 1 Tbs. of flour, then add it to the pot before covering it and putting it into the oven. Cook until the meat is fork-tender and juicy, which is about 1 or 1 ½ hours.
While the beef is cooking, lightly flour a surface to roll the dough out. Cut the dough into 8 equal squares, and then roll it out until it is slightly larger than the dish it is going into. Chill half of the dough on parchment paper, place the other half into the dishes for baking.
Add the stew to the dish; brush the edge with the beaten egg. Next, lay the chilled dough over the top of the stew and seal the edges of the dough together. Melt the rest of the butter and lightly cover the tops of the pies with the butter.
Last, place the pies in the oven and cook until the tops are browned, 20-25 minutes.