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Beef Pot Pie https://www.metro.ca/userfiles/image/recipes/pate-au-boeuf-7382.jpg PT20M PT3H25M PT3H45M
Preheat oven to 300°F (150°C). Combine flour, salt and pepper in a large bowl. Add stew beef and toss to coat. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside. Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently. Return beef to pot and add broth, wine, bay leaf and thyme. Add water, if needed, to almost cover meat and vegetables. Bring to a boil. Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart. Remove from oven. Increase oven temperature to 350°F (180°C). Coat an 2 L (8 cup) casserole dish with non-stick cooking spray. Fill with beef stew. Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish. Make 3 small slits in top of crust to allow steam to escape. Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.
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1 Tenderflake frozen deep dish pie shell, thawed 1/4 cup (60 ml) flour salt and pepper 1 Tbsp. (15 mL) vegetable oil 2 lb (1 kg) stewing beef 4 carrots, diced 3 potatoes, diced 2 cloves garlic, diced 1 cup (250 mL) mushrooms, quartered 10 oz (284 mL) beef broth 1/4 cup (60 mL) red wine 1 bay leaf 2 sprigs of fresh thyme 1 egg, lightly beaten
Beef Pot Pie

Beef Pot Pie

Rate this recipe
1 Vote
6
servings
0:20
Preparation
3:25
COOKING
3:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Tenderflake frozen deep dish pie shell, thawed
  • 1/4 cup
    (60 ml)
    flour
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    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES



  • salt and pepper
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2 lb
    (1 kg)
    stewing beef
  • 4
    carrots, diced
  • 3
    potatoes, diced
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    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

    $2.49 ea.

    SELECTED VARIETIES


  • 2
    cloves garlic, diced
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    ORGANIC GARLIC

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    85 g PRODUCT OF ARGENTINA


  • 1 cup
    (250 mL)
    mushrooms, quartered
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 G PRODUCT OF ONTARIO


  • 10 oz
    (284 mL)
    beef broth
  • 1/4 cup
    (60 mL)
    red wine
  • 1
    bay leaf
  • 2
    sprigs of fresh thyme
  • 1
    egg, lightly beaten
Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Combine flour, salt and pepper in a large bowl.

Add stew beef and toss to coat.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Remove and set aside.

Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.

Return beef to pot and add broth, wine, bay leaf and thyme.

Add water, if needed, to almost cover meat and vegetables.

Bring to a boil.

Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart.

Remove from oven.

Increase oven temperature to 350°F (180°C).

Coat an 2 L (8 cup) casserole dish with non-stick cooking spray.

Fill with beef stew.

Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish.

Make 3 small slits in top of crust to allow steam to escape.

Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.

Source : Tenderflake

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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