Beef Pot Pie

Name: Beef Pot Pie
Yield: Serves 6
Ingredients: 1 (2 1/4-pound), boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces; , Salt and pepper; 3 tablespoons, vegetable oil; 4 ounces, cremini mushrooms, trimmed and quartered; 1 , onion, chopped fine; 2 , carrots, peeled and cut into 1/2-inch pieces; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1/2 cup, dry red wine; 3 tablespoons, all-purpose flour; 1 3/4 cups, beef broth; 1 tablespoon, soy sauce; 1 tablespoon, Worcestershire sauce; 1 , bay leaf; 1 cup, frozen peas; 1 1/2 teaspoons, chopped fresh thyme; 1 , large egg, lightly beaten; 1 (9-inch) store-bought, pie dough round

Main Courses
Beef
Savory Pies & Tarts

By Matthew Card ･ Appears in Cook's Country October/November 2014

Meaty stew under a flaky crust—beef pot pie is as comforting as it gets. Could we revive, and reinvigorate, this satisfying one-dish dinner?

SERVES 6

TIME 1¾ hours, plus 50 minutes

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