Beef and Mushroom Pot Pie
Rich, tender bites of beef with mushrooms in a delicious red wine sauce and topped with golden, flaky pastry. This steak and mushroom pot pie is the perfect comfort food.
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
- Pink salt
- Fresh cracked black pepper
Instructions
- Place the bay leaves and oregano stems into a piece of cheesecloth and tie it into a bundle.
- 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.
- Add the tomato paste and cook, stirring until all of the vegetables are coated. Add the flour, and cook an additional minute to 2 minutes.
- 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.
- 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 for 30 minutes.
- Preheat oven to 400 degrees F. Remove the cheesecloth bundle from the stew, and discard.
- 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.
- Transfer the stew to a 2-quart casserole dish and set aside to cool.
- On a lightly floured surface, roll the dough into a 12 x 15-inch rectangle, about 1/8th-inch thick.
- Beat the egg with 1 tablespoon of 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.
- Brush the crust with more of the egg wash, and bake until the crust is golden brown, about 45 minutes.
- Let rest for 10 minutes before serving.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 847.84kcalCarbohydrates: 69.51gProtein: 39.7gFat: 40.44gSaturated Fat: 16.23gCholesterol: 126.64mgSodium: 539.26mgFiber: 4.12gSugar: 3.82g
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