Name: Beef Stew Skillet Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 6 tablespoons all-purpose flour, divided -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 1 pound boneless beef round steak, cut into 1-inch pieces -; 2 tablespoons canola oil -; 1 large onion, chopped -; 2 garlic cloves, minced -; 1/4 cup dry red wine -; 2 cups beef broth, divided -; 1 tablespoon tomato paste -; 1/2 teaspoon Italian seasoning -; 1/2 teaspoon dried basil -; 1 bay leaf -; 2 medium potatoes, cubed -; 3 large carrots, peeled and sliced -; 1 sheet frozen puff pastry, thawed -; 1/2 cup frozen peas -; 2 tablespoons minced fresh parsley -; 1 large egg, beaten -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Beef Stew Skillet Pie

1. 6 tablespoons all-purpose flour, divided -

2. 1-1/2 teaspoons salt -

3. 1/2 teaspoon pepper -

4. 1 pound boneless beef round steak, cut into 1-inch pieces -

5. 2 tablespoons canola oil -

6. 1 large onion, chopped -

7. 2 garlic cloves, minced -

8. 1/4 cup dry red wine -

9. 2 cups beef broth, divided -

10. 1 tablespoon tomato paste -

11. 1/2 teaspoon Italian seasoning -

12. 1/2 teaspoon dried basil -

13. 1 bay leaf -

14. 2 medium potatoes, cubed -

15. 3 large carrots, peeled and sliced -

16. 1 sheet frozen puff pastry, thawed -

17. 1/2 cup frozen peas -

18. 2 tablespoons minced fresh parsley -

19. 1 large egg, beaten -

How to cook deliciously - Beef Stew Skillet Pie

1. Stage

In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits.

2. Stage

Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer.

3. Stage

Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use.

4. Stage

Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley.

5. Stage

Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.