Beef Pot Pie

Ingredients

• 2.5 pounds boneless beef chuck roast (excess fat trimmed)
• Kosher salt and ground black pepper
• Olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 2 large carrots (peeled and diced)
• 2 stalks celery (diced)
• 4 cloves minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
• 2 tablespoons Worcestershire sauce
• 1/2 cup red wine (or beef broth)
• 1/3 cup all-purpose flour
• 2.5 to 3 cups beef broth (plus more as needed)
• 2 cups diced yukon gold potatoes
• 2 dried bay leaves
• 3/4 cup frozen green peas
• 1 to 2 sheets frozen puff pastry (thawed according to package instructions, see notes)
• 2 beaten egg yolks (for brushing)

Instructions

1. 1

   --- Sear beef ---

2. 2

   First, preheat oven to 325 degrees F.

3. 3

   Cut the beef into ¾ inch chunks. Season beef with 1 teaspoon Kosher salt and ½ teaspoon black pepper.

4. 4

   Heat a few drizzles of olive oil in a 6-quart Dutch oven over medium-high heat. In batches, sear beef until browned, without overcrowding the pot. Remove from the pot and set aside. Do not wipe the pot - you want to keep all those brown bits. Tip: if the beef starts to release excess moisture, absorb it with paper towel (use tongs).

5. 5

   --- Prepare the filling ---

6. 6

   In the same pot, melt 3 tablespoons butter over medium-high heat. Then, add the onions, carrots, and celery. Cook for about 5 minutes until softened, scraping the brown bits with the moisture released. If needed, add a splash of wine or broth to deglaze.

7. 7

   Then, stir in minced garlic and saute for another 1 to 2 minutes until fragrant.

8. 8

   Stir in the tomato paste, thyme, and Worcestershire sauce. Then, add wine, scraping the remaining browned bits, and cook until reduced for about 2 to 3 minutes. Quick tip: use a wooden spoon to avoid scratching the pot.

9. 9

   Sprinkle the flour and stir to coat the vegetables. Gradually add beef broth, breaking up any lumps. It will thicken as it heats up.

10. 10

    Return the seared beef into the pot, then add the diced potatoes and bay leaves. Simmer for 5 minutes until slightly thickened. Cover tightly with lid and cook in the preheated oven for 1 hour and 15 minutes or until tender.

11. 11

    --- Assemble and bake ---

12. 12

    Remove from the oven and stir in the peas. Increase oven temperature to 400 degrees F.

13. 13

    Transfer the filling into a medium baking dish. Remove the bay leaves.

14. 14

    Roll out the puff pastry sheets and layer it on top of the filling, folding in any overhang (I used 1 sheet and a half). Brush puff pastry with the beaten egg yolks. Cut a few slits on the dough for ventilation.

15. 15

    Place the pie on top of a large sheet pan (to prevent any spilling) and bake at 400 degrees F for about 25 to 30 minutes or until golden brown on top. Let cool slightly before serving. Enjoy!