Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 pound beef chuck, cubed and seasoned all over with salt and pepper
  • 1 tablespoon unsalted butter
  • 6 ounces sliced baby portabella mushrooms
  • 1/2 white onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon balsamic vinegar
  • 4 large carrots, cut into thick coins
  • Leaves from 3 sprigs of thyme
  • 1 tablespoon chopped fresh parsley
  • 16 ounces beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons heavy cream
  • 1 cup frozen peas
  • 1 premade 9″ pie crust (allow to come to room temperature)

Instruction

  • In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each.  Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl.
  • In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic.
  • Stir frequently until the vegetables start to soften. Add the flour and stir into the vegetable mixture.
  • Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula.
  • Add the carrots, fresh thyme, and fresh parsley. Add the browned beef into the pot, including all of the juices collected on the plate or bowl.
  • Pour in the beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least 40-45 minutes or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
  • Note- if you are baking to serve this meal right away, take out the pie crust and allow it to come to room temperature while the mixture is simmering. 
  • Once the filling has thickened, if you are baking this to serve right away, add the peas and the cream.  
  • Preheat the oven to 400°f. Pour the filling into a 9-inch pie dish that has been lightly sprayed with nonstick cooking spray.
  • Roll out a refrigerated pre-made 9-inch pie crust.  Using a rolling pin, smooth the pie crust out so there is at least 1-2 inches additional crust over the rim of the pie plate.
  • Transfer the pie crust and place it on top of the filling.  Fold in the extra crust around the edge.  Crimp the edges of the pie crust with a pinch or a fork depending on your preference.
  • Place the baking dish on a baking sheet lined with tin foil or parchment paper as the pie might drip during baking.
  • Bake the pot pie at 400 degrees until the pie is browned on top, about 35-45 minutes. Let it stand for 10 to 15 minutes before serving.