BEEF POT PIE
- 3 lb. chuck roast cut into ½ inch cubes, pat dry
- Salt and Pepper
- 1 T. oil
Salt and pepper meat and cook over medium high heat until brown on all sides, cooking in 2 batches, about 10 minutes. Remove from pan and set aside.
Add to pan and sauté until soft, about 5 minutes
- 1 onion ,minced
- 2 carrots, peeled and chopped medium
- ½ tsp. salt
Add and stir until fragrant, about 30 seconds
- 4 garlic cloves, minced
Add and cook 1 minute
- 5 T. flour
- ¾ cup red wine
Then whisk in:
- 1 ½ cups chicken broth
- 1 ½ cups beef broth
- 1 T. tomato paste
- 2 tsp. fresh thyme or 1 tsp. dried
Return meat to pan and simmer until tender.
- 1 cup frozen peas
Pour into either a 9 X13 or a deep dish 9 ½ inch pie pan. If you use the square you can just use a top crust. In the pie pan make a bottom and top crust.
- 2 ½ cups flour
- 2 T. sugar
- 1 tsp. salt
- 8 T. (1/2 cup) shortening, should be cold
- 1 ½ sticks cold butter
- 6-8 T. ice water
Make crust. Form into 2 disks, refrigerate for 30 minutes. Roll out on floured board and enjoy!
Bake at 400 degrees for 20 minutes or until pie is golden brown.
You could also top with biscuits instead of pie crust.