Beef Pot Pies Recipe

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 1833 Total Fat 121 g Saturated Fat 35 g Carbohydrates 126 g Dietary Fiber 7 g Sugar 7 g Protein 59 g Cholesterol 159 mg Sodium 1523 mg
• Total: 2 hr 20 min (includes cooling time)
• Active: 45 min

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons olive oil
• 2 pounds beef stew meat (sirloin cut into cubes)
• 1 1/2 cups diced carrots (1/2-inch dice)
• 1 1/2 cups diced celery (1/2-inch dice)
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour, plus more for flouring
• 1 pound cremini or white button mushrooms
• 1/2 cup red wine
• 1/2 can beef broth
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 sprigs fresh thyme
• Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
• 4 slices crisp-cooked bacon, chopped
• 1 tablespoon chopped fresh parsley
• 1 large egg

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Special equipment:

• six 6- to 8-inch ovensafe skillets

1. Melt the butter and olive oil together in a heavy pot. Brown the beef in batches over medium-high heat, about 4 to 5 minutes per batch; transfer to a plate.
2. Add the carrots, celery, and shallots to the pot and saut until they begin to soften, about 5 minutes. Lower the heat to medium-low, stir in the mustard, garlic, and 1 tablespoon of flour, and cook for 1 minute. Add the mushrooms and cook for 2 more minutes. Pour in the wine, beef broth, and 1 cup water. Season with salt and pepper to taste, then bring to a boil. Return the browned beef to the pot, reduce the heat to low, add the bay leaves and thyme sprigs, cover, and simmer for 30 to 45 minutes.
3. After 45 minutes, mix the remaining 2 tablespoons flour with a little water and stir into the stew. Continue cooking until the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
4. Preheat the oven to 425 degrees F.
5. On a lightly floured surface, roll out each puff pastry sheet to smooth out any creases. Place a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it about 1/2 inch larger than the skillet. Repeat for all 6 skillets, using all the pastry sheets; discard any scraps.
6. Arrange the 6 skillets on 2 baking sheets. Fill each with the cooled beef mixture. Sprinkle a bit of chopped bacon and 1/2 teaspoon chopped parsley over the filling in each skillet.
7. Place a pastry circle over each skillet, pressing the edges to seal. In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.