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Beef Pot Pie
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This can be made in one large casserole, or frozen in individual 8oz containers and topped with crust before baking.
See also Chicken Pot Pie.
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| Ingredients: |
1 Pillsbury Pie Crust, defrosted
1/2 stick butter
2 pounds beef cubes
1 1/2 cups diced carrots
1 1/2 cups diced celery
2 shallots minced
1 teaspoon Dijon Mustard
3 cloves garlic
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3 Tablespoons Flour
1 pound mushrooms
1/2 cup red wine
1/2 can beef broth
2 bay leaves
2 sprigs thyme
4 slices cooked bacon
1 Tablespoon chopped fresh parsley
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| Procedures: |
Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4-5 minutes, remove to a plate.
Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes.
REduce the heat to medium low, add the mustard, garlic and 1 tablspoon of the flour and saute for one minte.
Add the mushrooms and cook for 2 minutes.
Pour in the wine, beef broth and 1 cup water.
Add salt and pepper to taste and stir.
Bring to a boil.
Return the browned meat to the pot and reduce the heat to low.
Add the bay leaves and thyme, then cover and simmer for 30-45 minutes.
After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew.
Cook and thicken for 10 more minutes.
Remove from the heat and set aside to cool completely.
Freeze, if desired, until serving day.
Defrost and add to either a large casserole dish, or smaller single-serving bowls.
Top with a pie crust or pie crust circles.
Bake at 425o for 20-25 minutes.
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| Notes: |
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2020-02-13: Added to our cookbook to pair with individual chicken pot pies.
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02/17/2020 |
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