Beef Pot Pies

14 ingredients
2 steps

Ingredients

  • 6 tbsp butter
  • 2 None onions, sliced
  • 1 clove garlic, minced
  • 2 1/4 lb beef stew meat, cut into 1 inch pieces
  • 1/4 cup all-purpose flour, seasoned
  • 7 oz button mushrooms, halved
  • 7 oz pancetta, chopped
  • 2 cups beef stock
  • 2 cups red wine
  • 3 sprigs fresh oregano leaves
  • 2 tbsp Worcestershire sauce
  • 2 sheets frozen pie dough, thawed and quartered
  • 2 sheets frozen puff pastry, thawed
  • 1 None egg, beaten

Directions

  1. 1
    Melt 3 tbsp butter in a Dutch oven over medium heat, saute onion and garlic for 4-5 mins, until tender. Set aside. Toss steak in flour to coat, shaking off excess. Heat remaining butter and brown beef, in batches, for 3-4 mins. Return onion mixture to pan along with mushrooms and pancetta. Cook for 3-5 mins, until lightly browned. Add stock, red wine, oregano and Worcestershire sauce. Bring to a boil, reduce heat and simmer gently, stirring occasionally, for 40-45 mins, until meat is tender and sauce has thickened. Cool slightly.
  2. 2
    Meanwhile, preheat oven to 375°F. Lightly grease 8 - 8 oz pie dishes then line each with pie dough. Distribute filling between dishes then cut 8 - 5 1/2 inch discs from puff pastry and cover filling. Crimp and seal edges. Cut a small steam vent in each top then brush with egg. Arrange on a baking sheet and bake for 25-30 mins, until crisp and golden.

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