Beef Pot Pie

Beef Pot Pie

2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces
Salt and pepper
3 Tablespoons olive oil or avocado oil, divided
4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
1 onion, finely chopped
3 carrots, peeled and cut into 1/2-inch pieces
2 Tablespoons tomato paste
4 garlic cloves, minced
1/2 cup dry red wine, or 1/2 cup water

  • Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
  • Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
  • Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.

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