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RECIPE
20 INGREDIENTS12 STEPS3HR 35MIN

Braised Beef Pot Pie

4.0
2 Ratings
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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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.

3HR 35MIN

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2.5 lb
Flat Iron Steak
cut into 3x5-inch pieces
to taste
to taste
Freshly Ground Black Pepper
2 Tbsp
2
Carrots , peeled
cut into 1-inch pieces
1
cut into 1-inch wedges
1
Parsnip , peeled
cut into 1-inch pieces
1
Rutabaga , peeled
cut into 1-inch pieces
1 stalk
Large  Celery
8 oz
Small  Cremini Mushrooms , halved
8 cloves
Garlic , peeled
3 Tbsp
Tomato Paste
1 1/2 cups
Dry Red Wine
4 cups
Beef Stock
2 sheets
Puff Pastry , thawed
1
Large  Egg , beaten
1 tsp
Water
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Nutrition Per Serving
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CALORIES
1051
FAT
64.2 g
PROTEIN
47.6 g
CARBS
58.6 g

Directions

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Step 1
Preheat oven to 340 degrees F (170 degrees C).
Step 2
Season Flat Iron Steak (2.5 pound) 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 tablespoon) over moderately high heat.
Step 3
Add the Beef Stock (1 quart) 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 (1/4 cup). Melt the butter, scraping up and mixing in the browned bits remaining in the pot.
Step 5
Add the Carrot (2), Red Onion (1), Parsnip (1), Rutabaga (1), Celery (1 stalk), Cremini Mushroom (8 ounce), Garlic (8 clove), Fresh Rosemary (1 sprig), and Bay Leaf (2). Cook, stirring occasionally, until just tender, about 10 minutes.
Step 6
Add Tomato Paste (3 tablespoon) and cook, stirring, for 4 minutes.
Step 7
Add Dry Red Wine (1 1/2 cup) 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 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 sheet). 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 teaspoon) 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.

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Nutrition Per Serving
Calories
1051
% Daily Value*
Fat
64.2 g
82%
Saturated Fat
21.0 g
105%
Trans Fat
0.7 g
--
Cholesterol
178.3 mg
59%
Carbohydrates
58.6 g
21%
Fiber
5.8 g
21%
Sugars
10.1 g
--
Protein
47.6 g
95%
Sodium
789.4 mg
34%
Vitamin D
0.2 µg
1%
Calcium
99.8 mg
8%
Iron
8.0 mg
44%
Potassium
1236.9 mg
26%
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