Beef Pot Pie | America's Test Kitchen

Ingredients

• 1 (2 1/4-pound) boneless beef chuck-eye roast , trimmed and cut into 3/4-inch pieces
• Salt and pepper
• 3 tablespoons vegetable oil
• 4 ounces (113 grams) cremini mushrooms , trimmed and quartered
• 1 onion, chopped fine
• 2 carrots , peeled and cut into 1/2-inch pieces
• 2 tablespoons tomato paste
• 4 garlic cloves , minced
• 1/2 cup dry red wine
• 3 tablespoons all-purpose flour
• 1 3/4 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• 1 1/2 teaspoons chopped fresh thyme
• 1 large egg , lightly beaten
• 1 (9-inch) store-bought pie dough round