Beef Pot Pie
Source of Recipe
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List of Ingredients
Flour 1/4 cup
Salt 1 teaspoon
Pepper 1/2 teaspoon
Boneless chuck, diced into 1-inch cubes 1 pound
Oil 2 teaspoons
Onion, chopped 1/2 cup
Celery, chopped 1/2 cup
Beef broth 2 cups
Bay leaf 1
Basil 1 teaspoon
Parsley 2 tablespoons
Potatoes, cooked and diced 2 cups
Carrots, cooked and diced 1 and 1/2 cups
Puff pastry 1 sheet
Egg yolk 1
Water 1 tablespoon
Recipe
1. Preheat the oven to 425 degrees.
2. In a bowl, combine the flour, salt and pepper. Dredge the meat
thoroughly
on all sides in the flour mixture.
3. In a large pan, heat the oil until very hot. Brown the meat on all
sides
until well browned.
4. Add the onion and celery and cook for 5 more minutes. Add the beef
broth,
bay leaf, basil and parsley; then stir well.
Bring to a boil, reduce heat and simmer uncovered over low heat until
the
meat is tender approximately 1 to 1 and 1/2 hours.
5. Remove the bay leaf and add the potatoes and carrots. Mix well.
6. Place the mixture into a 1 and 1/2-quart casserole. Top with the
pastry.
Brush with the egg yolk that has been mixed with the water and bake 20
minutes or until the pastry is well browned.
Serve at once.
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