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Beef Pot Pie
2013-12-10
https://www.metro.ca/userfiles/image/recipes/pate-au-boeuf-7382.jpg
PT20M
PT3H25M
PT3H45M
Preheat oven to 300°F (150°C).Combine flour, salt and pepper in a large bowl.Add stew beef and toss to coat.Heat oil in a Dutch oven over medium-high heat.Add beef and brown on all sides. Remove and set aside.Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.Return beef to pot and add broth, wine, bay leaf and thyme.Add water, if needed, to almost cover meat and vegetables.Bring to a boil.Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart.Remove from oven.Increase oven temperature to 350°F (180°C).Coat an 2 L (8 cup) casserole dish with non-stick cooking spray.Fill with beef stew.Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish.Make 3 small slits in top of crust to allow steam to escape.Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.
6
Tenderflake
2
11
5
1
1 Tenderflake frozen deep dish pie shell, thawed
1/4 cup (60 ml) flour
salt and pepper
1 Tbsp. (15 mL) vegetable oil
2 lb (1 kg) stewing beef
4 carrot, diced
3 potato, diced
2 clove garlic, diced
1 cup (250 mL) mushroom, quartered
10 oz (284 mL) beef broth
1/4 cup (60 mL) red wine
1 bay leaf
2 sprigs of fresh thyme
1 eggs, lightly beaten
Beef Pot Pie
6
servings
0:20
Preparation
3:25
COOKING
3:45
TOTAL TIME
Ingredients
-
1
Tenderflake frozen deep dish pie shell, thawed
-
1/4 cup
(60 ml)flour
-
salt and pepper
-
1 Tbsp.
(15 mL)vegetable oil
-
2 lb
(1 kg)stewing beef
-
4
carrot, diced
-
3
potato, diced
-
2
clove garlic, diced
-
1 cup
(250 mL)mushroom, quartered
-
10 oz
(284 mL)beef broth
-
1/4 cup
(60 mL)red wine
-
1
bay leaf
-
2
sprigs of fresh thyme
-
1
eggs, lightly beaten
Preparation
Preheat oven to 300°F (150°C).
Combine flour, salt and pepper in a large bowl.
Add stew beef and toss to coat.
Heat oil in a Dutch oven over medium-high heat.
Add beef and brown on all sides. Remove and set aside.
Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.
Return beef to pot and add broth, wine, bay leaf and thyme.
Add water, if needed, to almost cover meat and vegetables.
Bring to a boil.
Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart.
Remove from oven.
Increase oven temperature to 350°F (180°C).
Coat an 2 L (8 cup) casserole dish with non-stick cooking spray.
Fill with beef stew.
Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish.
Make 3 small slits in top of crust to allow steam to escape.
Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.
Source :
Tenderflake
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
