Beef Pot Pie | America's Test Kitchen

Name: Beef Pot Pie | America's Test Kitchen
Total time: 155 min
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

www.americastestkitchen.com

Meaty stew under a flaky crust—beef pot pie is as comforting as it gets. Could we revive, and reinvigorate, this satisfying one-dish dinner?

Keywords

Main Courses
Beef
Savory Pies & Tarts

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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