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Braised Beef Pot Pie

20 INGREDIENTS • 12 STEPS • 3HRS 35MINS

Braised Beef Pot Pie

Recipe

4.0

1 rating
Rich beef stew topped off with crispy puff pastry. The whole thing is enriched with red wine and spends quite a bit of time in the oven. The final result is exceptional.
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Rich beef stew topped off with crispy puff pastry. The whole thing is enriched with red wine and spends quite a bit of time in the oven. The final result is exceptional.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

3HRS 35MINS

Total Time

$5.98

Cost Per Serving

Ingredients

Servings
6
us / metric
Flat Iron Steak
1.1 kg
Flat Iron Steak
cut into 3x5-inch pieces
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Unsalted Butter
4 Tbsp
Unsalted Butter
Carrot
2
Carrots, peeled
cut into 1-inch pieces
Red Onion
1
Red Onion
cut into 1-inch wedges
Parsnip
1
Parsnip, peeled
cut into 1-inch pieces
Rutabaga
1
Rutabaga, peeled
cut into 1-inch pieces
Celery
1 stalk
Large Celery
Cremini Mushroom
225 g
Small Cremini Mushrooms, halved
Garlic
8 cloves
Garlic, peeled
Fresh Rosemary
1 sprig
Fresh Rosemary
Bay Leaf
2
Bay Leaves
Tomato Paste
3 Tbsp
Tomato Paste
Dry Red Wine
360 mL
Dry Red Wine
Beef Stock
960 mL
Beef Stock
Puff Pastry
2 sheets
Puff Pastry, thawed
Egg
1
Large Egg, beaten
Water
1 tsp
Water

Nutrition Per Serving

VIEW ALL
Calories
1051
Fat
64.2 g
Protein
47.6 g
Carbs
58.6 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

Cooking Instructions

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step 1
Preheat oven to 340 degrees F (170 degrees C).
step 2
Season Flat Iron Steak (1.1 kg) generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). In a large Dutch oven or heavy ovenproof pot, heat the Olive Oil (2 Tbsp) over moderately high heat.
step 2 Season Flat Iron Steak (1.1 kg) generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). In a large Dutch oven or heavy ovenproof pot, heat the Olive Oil (2 Tbsp) over moderately high heat.
step 3
Add the Beef Stock (960 mL) and cook, turning occasionally until browned all over, about 12 minutes. Transfer beef to a plate; drain oil from pot and discard oil.
step 4
Return pot to moderately high heat and add Unsalted Butter (4 Tbsp). Melt the butter, scraping up and mixing in the browned bits remaining in the pot.
step 4 Return pot to moderately high heat and add Unsalted Butter (4 Tbsp). Melt the butter, scraping up and mixing in the browned bits remaining in the pot.
step 5
Add the Carrots (2), Red Onion (1), Parsnip (1), Rutabaga (1), Celery (1 stalk), Cremini Mushrooms (225 g), Garlic (8 cloves), Fresh Rosemary (1 sprig), and Bay Leaves (2). Cook, stirring occasionally, until just tender, about 10 minutes.
step 6
Add Tomato Paste (3 Tbsp) and cook, stirring, for 4 minutes.
step 7
Add Dry Red Wine (360 mL) and boil until the liquid is reduced by half, about 8 minutes.
step 7 Add Dry Red Wine (360 mL) and boil until the liquid is reduced by half, about 8 minutes.
step 8
Return the beef and any accumulated juices to the pot. Add the stock or broth. Bring to a boil. Cover and transfer to the preheated oven. Braise until the beef is very tender, about 2 hours and 45 minutes.
step 8 Return the beef and any accumulated juices to the pot. Add the stock or broth. Bring to a boil. Cover and transfer to the preheated oven. Braise until the beef is very tender, about 2 hours and 45 minutes.
step 9
Carefully remove the beef from the braising liquid to a separate dish and let cool slightly. Using a fork, break the beef into bite-size pieces and return to the pot. Season, if necessary, with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 10
Increase oven temperature to 400 degrees F (205 degrees C). Using the top of a 5-inch bowl as a guide, cut 6 rounds from the Puff Pastry (2 sheets). Transfer rounds to a parchment paper-lined baking sheet. Freeze until firm, about 15 minutes.
step 10 Increase oven temperature to 400 degrees F (205 degrees C). Using the top of a 5-inch bowl as a guide, cut 6 rounds from the Puff Pastry (2 sheets). Transfer rounds to a parchment paper-lined baking sheet. Freeze until firm, about 15 minutes.
step 11
Brush pastry with the egg wash, made by beating Egg (1) and Water (1 tsp) together. Bake until the pastry is golden, about 10 to 12 minutes. Cool.
step 12
Ladle the hot stew into bowls and top each with a pastry round. Serve immediately.
step 12 Ladle the hot stew into bowls and top each with a pastry round. Serve immediately.

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