Ingredients and Weight: - 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes - 1 onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 1 cup frozen peas - 1 cup frozen corn - 1/2 cup all-purpose flour - 2 cups beef broth - 1 cup dry white wine - 1/2 cup tomato paste - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 1 (15-ounce) package refrigerated puff pastry, thawed
Preparation Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: 3
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Heat a large skillet over medium-high heat. Season beef with salt and pepper and add to the skillet. Cook until browned on all sides, about 5 minutes. 3. Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. 4. Stir in peas, corn, flour, beef broth, white wine, tomato paste, thyme, and bay leaf. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. 5. Pour the filling into a 9x13 inch baking dish. 6. Unfold the puff pastry sheet and roll it out to a 12x15 inch rectangle. 7. Place the puff pastry over the filling and trim the edges. Crimp the edges to seal. 8. Cut a few slits in the top of the crust to allow steam to escape. 9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information: - Calories: 400 - Fat: 20g - Protein: 30g - Carbohydrates: 40g
Dish Characteristics: - Savory and comforting - Rich and flavorful filling - Flaky and buttery crust
User Comments: - "This is the best beef pot pie I've ever had!" - "The filling is so flavorful and the crust is perfect." - "I love the addition of frozen peas and corn."
Special Precautions and Tips: - Make sure to cook the beef until it is browned on all sides to develop flavor. - Do not overcook the puff pastry, as it will become tough. - If you don't have white wine, you can substitute chicken broth.