It’s stewed beef, in a pie! What’s not to love?
- 2 1/2 lbs stew beef
- 4 celery stalks, chopped
- 3 medium carrots, chopped
- 3 garlic cloves, minced
- 1 large yellow onion, diced
- 1 sheet of Puff Pastry, thawed
- 1 large egg, beaten
- 1 tsp Worchestershire sauce
- 1 bay leaf
- 4 C beef broth
- 1/3 C + 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil, as needed
- 2 1/2 tsp seasoned salt, to taste
- 2 tsp tomato bouillon powder
- 2 tsp umami powder
- 1 1/2 tsp dried oregano
- 1/2 tsp cracked black pepper
- Season the beef liberally with seasoned salt, umami powder, and black pepper. After each piece is well seasoned, sprinkle over 3 tablespoons of flour. Stir everything together, making sure each piece is coated. If you need more flour, feel free to add it.
- Place a large dutch oven or braiser over medium-high heat and drizzle in enough vegetable oil to lightly coat the surface. Let it preheat for 2 minutes, then add the beef in a single layer. You’re not cooking it, just searing. Sear the pieces on all sides, then remove and set aside. Continue cooking in batches until all the beef has been seared.
- Add a little more oil to the pan, then add the onion, celery, and carrot. Sprinkle over a bit of salt, just to encourage things to sweat, and stir around for about 3 minutes. Next, add in the garlic. Stir together and cook for another 2-3 minutes.
- Sprinkle the remaining flour over the mirepoix, then use a wooden spoon to stir. The flour should combine with moisture released from the vegetables and the remaining oil making a very thick paste. Add more oil, if needed.
- Once a thick, lumpy paste has formed, start pouring in the beef broth, a little at a time. Stir well, making sure it’s entirely combined before adding more.
- Now, add the bay leaf and all remaining seasonings, along with the Worcestershire sauce. Stir well, then taste, and adjust the seasoning as needed. When you’re happy, bring it to a boil, then reduce the heat to low and cover.
- Simmer for about 2 1/2 hours, or until the beef and carrots are fork-tender. Turn off the heat, and allow to rest while you prepare the puff pastry.
- Preheat your oven to 400°F and place a baking dish – at least 8×8 – on a baking sheet. Cut slits across the center of the puff pastry sheet, so that steam can release while it’s basking.
- Pour the stewed beef into the baking dish: fill it up to the edge and smooth it out evenly. Center the sheet of puff pastry over the top of the dish, then press it down along the edges to seal. Use a sharp knife or kitchen shears to trim off the excess pastry.
- Use a pastry brush to brush the beaten egg all over the surface of the pie, and place it in the oven – center rack – for 30 minutes, or until the puff pastry is deeply browned and completely cooked through. Once it looks the way you want, remove it from the oven and let it rest for 10 minutes before diving in. Dassit!
- adapted from BBC Good Food
- Prep Time: 30 minutes
- Cook Time: 3 hours