Friday, December 27, 2024

Beef and Mushroom Pot Pie

Beef and Mushroom Pot Pie





















This beef and mushroom pot pie is the perfect way to turn a chilly autumn afternoon into warm and cozy.  Serve with a loaf of crusty bread and maybe a nice side salad and you have the ultimate comfort meal! I don’t call this my regular beef pot pie because I left out most of the typical vegetables.  In this recipe my main focus is the tender succulent roast beef, the sweet baby carrots and the earthy deep flavors of the mushrooms all smothered in a rich and decadent gravy.  Save all the veggies for another day! 

Beef and Mushroom Pot Pie

2 pounds boneless chuck roast, trimmed and cut into ¾-inch pieces
Salt and pepper
3 tablespoons olive oil, divided
1 cup Baby Bella or Cremini mushrooms, trimmed and quartered
1 onion, finely chopped
3 carrots, peeled and cut into ½-inch pieces
2 tablespoons tomato paste
4 garlic cloves, minced
½ cup water
5 tablespoons all-purpose flour, divided
½ teaspoon salt
½ teaspoon pepper
2 cups beef broth
1 tablespoon Worcestershire sauce
1½ teaspoons chopped fresh thyme, divided
1 large egg, lightly beaten for egg wash
1 pkg. Pillsbury Pie Crusts or 1 Pkg. Pepperidge Farm Puffed Pastry
Preheat oven to 350 degrees. 

Pat beef cubes dry with a paper towel.  Shake meat and 2 tablespoons of flour in a plastic bag with some salt and pepper and coat the meat. Heat 1½ tablespoons of the oil in a Dutch oven over medium-high heat and cook beef in batches until browned.  Transfer each batch of browned meat to a plate using a slotted spoon.  














Reduce heat to medium and add the remaining 1½ tablespoons oil to the empty Dutch oven. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook for about 30 seconds.
 Add water to the pot and continue to stir until liquid has evaporated. Sprinkle flour over vegetables and cook for another minute.  Add beef broth and Worcestershire sauce, scraping any bits that have stuck to bottom of the pot and stirring them into the liquid.

Add the cooked beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 2 hours.  Taste the beef and if it is not tender, add ¼ cup of water and return to the oven for another 30 minutes, repeating this step until the beef is fork tender and no longer chewy.  Once the beef is tender, stir in the thyme and salt and pepper to taste. Remove from oven and increase the heat to 400 degrees. 

NOTE: If you want more liquid at this point, simply remove the filling from the Dutch oven and set aside in a bowl.  Add ¼ cup more water to the Dutch Oven and scrape the interior of the pot to gather up all the leftover bits and pieces.  This will give you thick gravy that you can add to the filling if necessary.






















Brush the rim and top half of the pie pan or pans with egg wash and set aside.  Roll out the pie dough or puffed pastry out on a lightly floured surface to about one inch thick. Using the top of your pie plate(s), cut around to make your circles.  Lay the bottom pie crust inside your pie dish.  Spoon in your beef filling to about ¾ full.  Brush the rim of the dough with egg wash.

Lay the second dough round on top of the filling. You can allow it to overhang just slightly or you can crimp the edges. I simply lay my top dough on top of the pie. I find the steam escapes better that way without having to cut a hole or slit in the top. 





















Brush the top with remaining egg. Transfer pie or pies to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes. If the edges of the crust become too brown during baking, protect with some foil.  Transfer pie to cooling rack and let cool for 15 minutes. Serve.

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