Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 cups carrots, sliced
- 1 cup pearl onions
- 4 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1 package pie crusts
- 1 egg, beaten
Instructions
- Preheat oven to 425°F (220°C).
- In a large pot, heat olive oil over medium heat. Add beef and brown on all sides.
- Add carrots, onions, and garlic, and cook for 5 minutes.
- Stir in flour and cook for another minute.
- Add red wine, beef broth, tomato paste, thyme, bay leaves, and Worcestershire sauce; bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours.
- Remove bay leaves and pour beef mixture into a pie dish.
- Cover with pie crust, seal edges, and cut slits in the top.
- Brush with beaten egg.
- Bake for 30-35 minutes until golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- Best enjoyed with a side salad.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
- Diet: Gluten
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg