the best homemade beef pot pie - Tilted Forum Project Discussion Community

plmnjko · 03-07-2011, 08:07 PM

Ingredients:

* 3-4lb. Chuck roast
* 1lg. Yellow onion (chopped)
* 4cloves Garlic (chopped)
* ½ lb. Baby carrots
* 1lb. Red potatoes (cubed)
* 2C Whole kernel corn (fresh or frozen, not canned)
* 2C Dry red wine
* 6C Beef stock
* 3T Olive oil
* 2T Corn starch
* 2T Cold water
* 1pkg. Frozen puff pastry
* All purpose seasoning to taste
* Italian blend seasoning to taste

Method:

Follow the procedure for browning the meat, and making the gravy as described in my two above referenced articles.

Add the corn, carrots, garlic, and potatoes after the beef has been simmering for about 1 hour.

Once the beef is quite tender, but not falling apart cut it into cubes and return to the pot.

When the potatoes are just tender, combine the corn starch with the water and thicken the gravy.

Taste and adjust the seasoning of the gravy.

Spray a large casserole with cooking spray, and pour in the thickened gravy mixture.

Allow to cool, then cover and refrigerate overnight.

Remove the dish from the refrigerator while the oven preheats to 375°.

Cover the dish with the thawed puff pastry, and cut 3 large slits in the pastry to allow steam to escape.

Bake for 35-40 minutes or until the puff pastry is golden brown a flakey, and the filling is bubbly.

Remove from the oven, and allow to set for 5-7 minutes.

Serve hot.

Note: Alternately individual ramekins can be filled and topped with pasty. These can be frozen inside of zipper freezer bags and removed 1 hour prior to baking. Bake at 375° for 30-35 minutes.

03-07-2011, 08:07 PM	#1 (permalink)
plmnjko Banned	the best homemade beef pot pie Ingredients: * 3-4lb. Chuck roast * 1lg. Yellow onion (chopped) * 4cloves Garlic (chopped) * ½ lb. Baby carrots * 1lb. Red potatoes (cubed) * 2C Whole kernel corn (fresh or frozen, not canned) * 2C Dry red wine * 6C Beef stock * 3T Olive oil * 2T Corn starch * 2T Cold water * 1pkg. Frozen puff pastry * All purpose seasoning to taste * Italian blend seasoning to taste Method: Follow the procedure for browning the meat, and making the gravy as described in my two above referenced articles. Add the corn, carrots, garlic, and potatoes after the beef has been simmering for about 1 hour. Once the beef is quite tender, but not falling apart cut it into cubes and return to the pot. When the potatoes are just tender, combine the corn starch with the water and thicken the gravy. Taste and adjust the seasoning of the gravy. Spray a large casserole with cooking spray, and pour in the thickened gravy mixture. Allow to cool, then cover and refrigerate overnight. Remove the dish from the refrigerator while the oven preheats to 375°. Cover the dish with the thawed puff pastry, and cut 3 large slits in the pastry to allow steam to escape. Bake for 35-40 minutes or until the puff pastry is golden brown a flakey, and the filling is bubbly. Remove from the oven, and allow to set for 5-7 minutes. Serve hot. Note: Alternately individual ramekins can be filled and topped with pasty. These can be frozen inside of zipper freezer bags and removed 1 hour prior to baking. Bake at 375° for 30-35 minutes.