Description
Tender chunks of beef mingle with sweet carrots and celery in a glossy, wine-kissed gravy, all wrapped in a buttery, crisp pie crust that crackles with each bite.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 pounds beef stew meat cubed
- 3 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 2 pie crusts 9-inch
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat and sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high, add beef cubes, and brown on all sides.
- Sprinkle flour over the beef and vegetables, stirring to coat evenly.
- Pour in beef broth and red wine, then stir in tomato paste, thyme, and rosemary.
- Bring to a simmer and cook until the sauce thickens, about 8 minutes; season with salt and pepper.
- Remove from heat and let the filling cool slightly.
- Place one pie crust in a 9-inch pie dish and trim excess.
- Spoon the beef filling into the crust.
- Cover with the second crust, seal the edges with your fingers or a fork, and cut slits on top for steam vents.
- Brush the top crust with beaten egg for a golden finish.
- Bake for 35–40 minutes until the crust is golden brown and the filling is bubbling.
- Allow the pot pie to rest for 10 minutes before slicing and serving.
Notes
- You can substitute red wine with an equal amount of beef broth if preferred.
- Letting the filling cool slightly helps prevent a soggy bottom crust.
- Homemade pie crust adds extra flavor but store-bought works well for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.