Steak & Onion Pot Pie
Servings: 8 Servings
Ingredients
- 3 slices of thick-cut bacon cut into 1/2 inch slices
- 2 pounds stew beef cut into 2-inch pieces
- 1 Tbs olive oil
- 1 large carrot peeled and sliced
- 1 medium onion halved and sliced
- 8 oz whole mushrooms finely diced
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbs gluten-free flour
- 3 cups Bordeaux red wine
- 2 cups beef stock
- 1 Tbs tomato paste
- 2 cloves garlic minced
- 1/2 tsp thyme
- 1 bay leaf
- 1 Braised Onion recipe optional
- 1 Gluten-Free Pie Crust recipe*
Egg Wash
- 1 medium egg
- 1 Tbs water
Instructions
- Preheat the oven to 450℉. Position the rack in the center.
- In a 9-10 inch Dutch oven that’s 4-5 inches deep, cook the bacon. Use a slotted spoon to remove the bacon and place it in a bowl. Turn off the heat and set the Dutch oven aside.
- Add the oil and sauté the beef until browned on all sides. Add it to the bowl with the bacon.
- Add the sliced onion, carrot, and mushrooms to the oil to brown the vegetables.
- Return the beef and bacon to the Dutch oven. Add in the salt and pepper and stir. Sprinkle flour over the top of the beef.
- Place the uncovered Dutch oven in the oven and cook for 4 minutes. Toss the meat and cook for an additional 4 minutes. Remove the Dutch oven and place on the stovetop.
- Reduce the oven temperature to 325℉. Move the rack to the bottom.
- Pour the wine and beef stock into the Dutch oven. Add the tomato paste, garlic, and herbs. Bring to a simmer.
- Cover and place the Dutch oven back in the oven and cook for 2 1/2 - 3 hours until the meat is fork tender.
- While the filling is cooking, prepare the gluten-free pie crust.
- When the meat is done, place the Dutch oven onto the stovetop. Increase the oven temperature to 350 ℉.
- Skim the fat off the sauce. Simmer for a minute or two and skim off any additional fat. Remove the bay leaf.
- Continue to simmer until the beef filling thickens and most of the liquid has been cooked out. In the bottom of a deep dish pie pan or individual baking dishes, add the braised onions if you are using them. Then pour the filling into the baking dish or dishes.
- Top with the gluten-free pie crust. Use a fork to help seal the edges. Cut a circle in the center of the pie for the steam to escape. Mix up the egg wash. Use a pastry brush to brush the egg wash on top of the crust. Bake for 25 minutes.
- Place under the broiler for 3-5 minutes to brown the crust further. Allow to rest for 5 minutes.
- Serve.
Notes
Be sure to read the ingredients for gluten-free.
*You can use a store-bought pie crust.
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