Description
Tender, juicy beef slow cooked on the stove top with vegetables and topped with a crusty, flaky puff pastry.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Black Angus Premium Steak Tips, Cubed
- 1 Tablespoon Flour
- 2 whole Medium, Potatoes, Peeled Diced Into Bite Size Pieces
- ½ cups Onion, Roughly Chopped
- 2 whole Carrots, Peeled & Diced
- 2 stalks Celery, Diced
- 15 ounces, weight Canned Diced Unsalted Tomatoes
- 2 cups Beef Broth
- 1 teaspoon Worcestershire Sauce
- ½ teaspoons Thyme
- ½ teaspoons Smoked Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- 2 leaves Bay Leaf
- ½ cups Cabernet Sauvignon
- 1 whole Sheet Puff Pastry, Thawed
Preparation
In a large pot heat olive oil over medium-high heat. While olive oil is heating up, sprinkle beef with flour. Add the beef to the pot in a single layer and cook until each side is browned. Take the beef out of the pot and place in a bowl.
Into the same pot add potatoes, onion, carrots, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, paprika, garlic powder, black pepper and bay leaves. Bring to a boil. Lower the heat to low, add beef and wine. Mix together, cover and simmer for 2 hours or until vegetables and meat are tender.
Take the beef stew off the burner and place it into a deep 9″ pie pan; set aside. Note: Only fill the stew to the top of the pie pan, do not mound it. Just save the leftovers for the side or for lunch the next couple of days.
Preheat oven to 400 F.
Place the thawed sheet of puff pastry over the top of the pie dish. Crimp the sides, like you would a regular pie. Cut at least 4 to 6 slits in the top of the pie. Place the pie on a rimmed baking sheet that you’ve lined with aluminum foil. This is just in case the pie bubbles over. Plus it’s easier for lifting out of the oven. Bake in the oven for 25-30 until puffed and golden. Remove from oven. Let it cool before serving.
