Farm Vegetable & Beef Pot Pie Recipe
Ingredients Olive oil Butter 2 lb stew beef or top round, cut into ¾” pieces 1 clove garlic, chopped 1 large onion, cut into wedges ¼ cup flour 1 cup red wine 3
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Cooking tools:
- Dutch oven
- Rolling pin
- Pastry brush
- Paring knife
- Baking dish
- Pie dish
- Chef's knife
- Cutting board
- Measuring cup
- Whisk
- Mixing bowl
- Spoon
- Baking sheet
- Oven
- Stove
Ingredients
- Olive oil
- Butter
- 2 lb stew beef or top round, cut into ¾” pieces
- 1 clove garlic, chopped
- 1 large onion, cut into wedges
- ¼ cup flour
- 1 cup red wine
- 3 cups beef stock
- 3 native carrots, cut into thick slices
- 2 native parsnip, thick slices
- 1 ½ cup native butternut squash, 1” chunks
- 2 native potatoes, cut into 1” chunks
- 2 sprigs rosemary
- 1 small cluster fresh thyme
- 1 sheet frozen puff pastry, thawed
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