Courtesy of GonnaWantSeconds from Pinterest. I searched for something savory for us to indulge in, because what better to pair with such a sweet evening together! Across the kitchen island while you prepare the balsamic mushroom side dish and I press the pie crust into place we share sultry glances. Are you undressing me with your eyes? Imagining my tiny apron falling to the ground or perhaps what could possible be hiding beneath my dress... the tension just building creating an electric current between the both of us! After sliding the pie into the oven to bake we clink our wine glasses as a pre- celebration of a job well done! We fill the time with laughter along with other mischievous things to create a ravenous appetite! Can you think of a few ideas that would create such hunger? I just might!
INGREDIENTS
2 1/2 pounds boneless beef chuck eye roast, trimmed and cut into 3/4 inch cubes
Salt
Black Pepper
3-4 tablespoons vegetable oil
4 ounces cremini mushrooms, trimmed and quartered
1 onion chopped
2 carrots peeled and cut into 1/2 inch pieces
2 tablespoons tomato paste
1 tablespoon garlic minced
12 cup red wine
3 tablespoons all-purpose flour
1 1/2cups beef broth
1 heaping tablespoon beef flavor Better Than Bouillion, dissolve in 1/4 cup boiling water
1 tablespoon soy sauce
1 tablespoon Worcestershire
1/2 teaspoon sugar
1 bay leaf
1 cup frozen petite peas
2 teaspoons fresh thyme, chopped
1 large egg
1 9-inch store bought flat crust
INSTRUCTIONS
Chicken:
Adjust oven rack to lower third position. Preheat oven to 350 degrees.
Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper.
Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking. Brown half the beef in batches, make sure not to overcrowd the pan. Transfer browned meat to the bowl with the raw cubes.
Add remaining 2 tablespoons oil to the Dutch oven and reduce heat to medium. Stir in mushrooms (4 ounces), onion (1), and carrots (2), and sauté until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. Add tomato paste (2 tablespoons) and cook, stirring constantly, until fragrant, about 30 seconds.
Pour in the wine (1/2 cup) and continue to cook until liquid is evaporated for about 2 minutes. Sprinkle flour (3 tablespoons) over vegetables are stirred to coat. Cook for 1 minute, stirring constantly.
Add broth (1 1/2 cups), Better Than Bouillon and water (1 heaping tablespoon dissolved in 1/4 cup boiling water), soy sauce (1 tablespoon), Worcestershire (1 tablespoon), bay leaf (1), and sugar (1/4 teaspoon) until combined. Add browned and raw beef and bring to a simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 - 1 1/2 hours.
Take filling out of the oven and increase oven temperature to 400 degress. Discard bay leaf. Stir in peas (1 cup) and 1 teaspoon chopped thyme. Taste filling and adjust salt and pepper if needed. Let filling cool, uncovered, for 30 minutes, then pour the filling into 9-inch deep-dish pie plate.
Brush the rim of the pie plate and the interior lip of the pie plate with egg (1). Place pie crust over filling so the dough overhangs edges of the pie plate slightly. Fold overhanging pie dough inward so the folded edge is flush with the inner edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers.
Make a 1/2-inch hole in the center of the pie. Cut six 1/2-inch slits around the hole, halfway between the center and edge of the pie. Brush the crust with the remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme.
Place pie on a rimmed baking sheet and bake until crust is golden brown. about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
"This beef pot pie is the epitome of rich, hearty comfort food! ..it's “Man Pleasin’ Food!”..I call it good old-fashioned deliciousness." ~ Gonna Want Seconds
