Beef and Mushroom Pot Pie

By Bobbi’s Kozy Kitchen
Published 11/09/2014

Ingredients

• 2 bay leaves
• 4 sprigs of oregano
• 1/4 cup olive oil
• 1 1/2 pounds stew beef
• 4 thick cut slices of bacon, chopped
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 1/2 cups plus 3 tablespoons all-purpose flour, divided
• 1 1/2 cups Gallo Family Vineyards’ Cabernet Sauvignon
• 1 1/2 cups beef stock
• 3/4 pound cremini mushrooms, sliced
• 2 cups all-purpose flour
• 1 stick plus 2 tablespoons cold unsalted butter, divided
• 1/4 cup plus 1 tablespoon ice water
• Kosher salt
• Fresh cracked black pepper

Instructions

1. Place the bay leaves and oregano stems into a piece of cheesecloth and tie into a bundle.
2. Heat vegetable oil in a large heavy bottomed soup pot or dutch oven over medium-high heat. Season the stew beef with salt and pepper and add it to the pot in batches, cooking until browned, about 5 minutes. Remove to a plate and add the chopped bacon. Cook bacon until crisp, about 5 minutes. Add the carrots, onion, and garlic and cook, stirring occasionally until tender, about 5 minutes.
3. Add the tomato pasta and cook, stirring until all of the vegetables are coated. Add the flour, and cook an additional minute to 2 minutes.
4. Add the wine to the pot and stir, using a wooden spoon to scrape any browned bits from the bottom of the pot. Then add the beef stock, cheesecloth bundle, and browned meat with any juices. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 2 hours, stirring occasionally.
5. Meanwhile, to make the crust: Combine the flour and 1/2 teaspoon salt in a food processor. Pulse to combine. Add the stick of butter cut into small cubes and pulse a few times, until the dough starts to come together. It should look like coarse sand. Add 1/4 cup ice water and pulse just until the dough starts to come together. Add the additional tablespoon of ice water if needed. Turn the dough out onto a large piece of plastic wrap. Shape into a disc, wrap, and refrigerate 30 minutes.
6. Preheat oven to 400 degrees F. Remove the cheesecloth bundle from the stew, and discard.
7. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until the mushrooms are lightly browned, about 7 minutes. Season with a bit of salt and pepper Add the mushrooms to the beef stew mixture.
8. Transfer the stew to a 2 quart casserole dish and set aside to cool.
9. On a lightly floured surface, roll the dough into a 12 x 15-inch rectangle,about 1/8th-inch thick.
10. Beat the egg with 1 tablespoon water and brush the edges of the casserole dish. Drape the dough over the dish, pressing to seal it to the sides. Trim the excess dough away with a knife leaving a 1-inch overhang. Cut 4 slits in the top to vent.
11. Brush the crust with more of the egg wash, bake until the crust is golden brown, about 45 minutes. Let rest 10 minutes before serving.

Prep Time: 00 hrs. 45 mins.