Ingredients
- 1 1/2 pounds beef stew meat cut into bite-size pieces
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and cut into 1/2-inch pieces
- 2 celery stalks sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh thyme
- 3 cups low-sodium beef broth
- 1 bay leaf
- 2 medium potatoes peeled and chopped into 3/4-inch to 1-inch pieces
- 1 cup frozen peas thawed
- 2 pie crusts store-bought or homemade
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400°F. Season beef with salt and pepper. In a large Dutch oven over medium-high heat, add olive oil and brown the beef in batches until all sides are seared, about 5-7 minutes. Remove the beef and set aside in a bowl.
- In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes. Stir in tomato paste and thyme; cook for 1 minute.
- Add about 1/2 cup of the broth to deglaze the pan and scrape up any brown bits. Add the bay leaf and remaining beef broth. Return the beef to the pot, bring it to a simmer, cover, and cook for about 1 hour.
- Add the potatoes and cook for 30 more minutes, until the beef is tender. Stir in the peas and adjust the seasoning with salt and pepper.
- Let the filling cool slightly. Line a 9-inch pie plate with one pie crust and spoon the beef mixture into it. Top with the second pie crust, press and seal the edges, and cut 4-6 slits in the top to allow steam to escape.
- Brush the top with the beaten egg. Bake in the preheated oven for 30-40 minutes until the crust is golden brown.
