Beef Pot Pie

Ingredients and Weight:

• 2 lbs beef chuck roast, cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp dried thyme
• 1 tbsp dried rosemary

• Salt and pepper to taste

• For the pie crust:

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold water

Preparation Time:

• 30 minutes

Cooking Time:

• 2 hours

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Heat the olive oil in a large Dutch oven or pot over medium heat.
2. Add the beef cubes and brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
5. Gradually whisk in the beef broth and red wine (if using). Bring to a simmer.
6. Add the Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste.
7. Add the beef cubes back to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
8. While the stew is cooking, make the pie crust. In a large bowl, whisk together the flour, sugar, and salt.
9. Add the butter and use your fingers to work it into the flour until a coarse crumb forms.
10. Add the water and stir until a dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
11. Preheat the oven to 425°F (220°C).
12. On a lightly floured surface, roll out the dough to a 12-inch circle.
13. Transfer the dough to a 9-inch pie plate and trim the edges.
14. Fill the pie crust with the beef stew.
15. Roll out the remaining dough to an 11-inch circle.
16. Place the dough over the filling and press the edges to seal.
17. Brush the top of the pie with milk or egg wash for a golden brown crust.
18. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
19. Let the pie cool for 10-15 minutes before serving.

Nutritional Information:

• Calories: 500
• Protein: 30g
• Fat: 25g
• Carbohydrates: 40g

Dish Characteristics:

• Rich and flavorful
• Hearty and comforting
• Perfect for a cold winter night
• Can be made ahead of time

User Comments:

• "This is the best beef pot pie I've ever had!"
• "The crust was flaky and delicious."
• "The filling was so rich and flavorful."
• "I love that I can make it ahead of time."
• "I highly recommend this recipe."

Special Precautions and Tips:

• If you don't have red wine, you can substitute with additional beef broth.
• For a vegetarian version, you can substitute the beef with mushrooms or tofu.
• To make the pie crust in advance, wrap it in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator before using.
• Let the pie cool for 10-15 minutes before serving to prevent the filling from spilling out.