Ingredients: |
Ingredients: 1 Tbsp unsalted butter
1 Tbsp olive oil
2 lbs boneless beef chuck (cut into 1-2” pieces)
1 medium yellow onion – coarsely chopped
2 cloves minced garlic
2 Tbsp flour
1 tsp salt
1 tsp freshly ground pepper
2 cups sliced carrots (about ½” thick)
5 small new potatoes, rinsed and cut into pieces
½ cups chopped fresh Italian parsley
1 Tbsp Dijon mustard
1 cup dry red wine (I use whatever I have on hand!)
1 cup beef broth
½ cup red wine vinegar
1 tsp dried thyme
2 tsp dark brown sugar
8 oz green beans, cleaned with trimmed edges and cut in half
1 egg
1 Tbsp water
Pate Brisee
1½ cup Flour
1 stick butter (1/2 C)
½ tsp salt
¼ cup ice water
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Directions: |
Directions:Preheat oven to 350ºF. Heat butter and olive oil in heavy skillet over medium heat. Brown the beef on all sides and remove browned beef to a large pot or dutch oven with tight fitting lid (about 6 quart pot that you would cook stew in). This can be on low heat on the stove.
Sauté onion and garlic in the same skillet that beef was browned in for about 2-3 minutes – add this to the beef. Mix the flour over the beef, onions and garlic. Add the carrots, cut potatoes, chopped parsley, Dijon mustard, red wine, beef broth, red wine vinegar, dried thyme, and brown sugar to the beef/onion/garlic mixture and stir to combine.
Heat to boil over medium to high heat. Once boiling, cover and place in oven and bake for 1 hour. Remove cover after 1 hour and put back in oven to bake for another 30 minutes.
While this is baking, make the pate brisee for the top of the pot pie.
Pate Brisee Directions:
Mix 1½ cups flour with 1 stick (½ cup) butter with a mixer until it resembles coarse meal. Add the ice water and blend until it is mixed in. Turn the dough onto a lightly floured board and kneed the dough for just a few minutes. Gather into a ball and wrap in plastic wrap and put in refridgerator for about 30 minutes before using.
Steam green beans while beef is still in oven baking. After the additional 30 minutes of baking, remove beef from oven, turn oven to 425ºF and add steamed green beans to the mixture. Pour this into a large pie plate.
Mix the egg with 1 Tbsp water in a separate, small bowl to make an “egg wash”.
Take pate brisee from fridge and roll out so that it is a circle about the size of the large pie plate. Put the pate brisee over the cooked mixture in the pie plate and crimp around edges. Cut steam vents in top and brush with egg wash. Bake for 25-30 min until the crust is golden. |
This recipe for Beef Pot Pie is from