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Beef pot pie

Yield: 4 servings Prep: 0:05 Total time: 0:45

Beef pot pie-Netmarkers

 

Ingredients

  • 1 c. dry red wine
  • 1 1/2 c. chopped celery
  • 1 lb. beef stew meat, cut into 1″ cubes
  • Freshly ground black pepper
  • Kosher salt
  • 1/2 c. whole milk
  • 1 c. dry red wine
  • Extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 egg, beaten with 1 tbsp water
  • 1 package store-bought puff pastry, thawed in refrigerator overnight
  • 1 large onion, chopped
  • 1 1/2 c. chopped carrots
  • 1 1/2 c. low-sodium beef broth
  • 1 tsp. dry thyme
  • 1/4 c. all-purpose flour, plus more for rolling pie dough
  • 1/4 c. chopped parsley

Directions

  1. Up to temperature of 425°F, preheat the oven. Over medium-high heat, heat 11-inch cast iron skillet. Take the beef and rinse it thoroughly and season with pepper and salt. Take a pan and add 1 tbsp of olive oil to it and then in 2 batches, add meat to it. For about 1 minute on each side, cook meat and then transfer it to plate and set it aside.
  2. Add garlic, 1 tbsp olive oil and onion by reducing the heat to medium and cook for another 1 minute and with the help of wooden spoon, scrap the bottom of the pan. Cook for another 5 minutes by adding celery, thyme and carrots, season them with pepper and salt. Take the flour and spread it evenly over the vegetables and then stir and cook it for a minute. Bring to boil by adding milk, red wine and broth to it. Add the meat back with parsley and juices.
  3. Floor the countertop and then to a 12”-x-12” square, roll out the puff pastry. Take the pie crust and trim it into a circle shape. In order to transfer it easily to the skillet, fold it in half and then in half again. Over the filling, place the pastry and then around the skillet edges, loosely tuck it in around. In the pastry, cut several slits and with egg wash, brush lightly all over. Take a rimmed baking sheet and place the skillet over it.
  4. Bake for about 20 minute still the pastry is golden brown. Immediately serve it.

 

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