Beef Simmering

The first thing that comes to mind when pot pie is mentioned is the creamy, chicken kind. On a cold winter Sunday, I just love the comfort of beef simmered slowly in wine and aromatics. I had some puff pastry on hand and opted to combine the two comforting dishes: pot pie and simmered beef.

Beef in Gravy

Ingredients:

• ¼ cup vegetable oil
• ½ tsp. each sat and pepper
• 2 ½ pounds beef stewing meat, trimmed and cubed
• 1 Tbsp. balsamic vinegar
• 1 large onion, finely chopped
• 3 carrots, diced
• 2 celery stalks, diced
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 2 tsp. smoked paprika
• 1 tsp. each thyme and oregano, chopped
• ½ tsp. rosemary, chopped
• 2 bay leaves
• ½ tsp. each salt and pepper
• 2 cups beef stock
• 1 cup dry red wine
• 1 Tbsp. cornstarch
• 1 package prepared puff pastry sheets
• 1 egg, beaten

Puff Pastry Top

Directions:

1. Sprinkle both sides of steak with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches (if needed), sauté the beef in the oil until browned, about 4 minutes. Add the balsamic vinegar and cook for an additional minute. Using a slotted spoon, remove the beef from the pan and set aside for later use.
2. In the same Dutch oven over medium heat, cook the onion, carrot and celery until softened, about 5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper and cook for an additional minute while coating the vegetables with the aromatics.
3. Return the beef to the pan, add the stock, red wine, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally.
4. Combine the cornstarch with ¼ cup cold water. Turn the heat up to high and bring the stew to a boil. Pour the cornstarch mixture in the stew and stir gently until the gravy has thickened, about 2 minutes. Remove bay leaves from the stew.
5. Preheat the oven to 400. Butter a 2 quart ovenproof dish (I use a souflee pan) and add the stew.
6. Cut a circle of pastry two inches larger in circumference than your dish. Brush the outer rim of the dish with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into the pastry and brush it with the rest of the beaten egg.
7. Put the dish on a cookie sheet and place in the oven and bake for about 25 minutes, or just until the pastry is golden brown.

Serves 6.

Note: If you have beef stew leftover after filling the dish, serve it over mashed potatoes.