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Modern Beef Pot Pie

Modern Beef Pot Pie

America's Test Kitchen: One-Pan Wonders, p.45
2 hours
Serves 4 to 6

Ingredients

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  • 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 3/4-inch pieces
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 4 carrots, peeled and cut into 1/2-inch pieces
  • 8 ounces cremini mushrooms, trimmed and quartered
  • 1 onion, chopped fine
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 21½ cups beef broth
  • 1 cup frozen peas
  • 1 (18-inch) baguette, sliced 1½ inch thick, ends discarded
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 2 tablespoons minced fresh parsley

Instructions

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 7 to 10 minutes; transfer to bowl.
  2. Add carrots, mushrooms, and onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
  3. Stir in wine and cook until almost completely evap- orated, about 2 minutes. Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer, then stir in browned beef and any accumulated juices. Cover, transfer skillet to oven, and cook until beef is tender, about 1 hour, stirring once halfway through cooking. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
  4. Remove skillet from oven (skillet handle will be hot). Adjust oven rack 8 inches from broiler element and heat broiler. Stir peas into beef mixture and season with salt and pepper to taste.
  5. Brush bread with remaining 2 tablespoons oil, season with salt and pepper, and shingle around edge of skillet, leaving center open. Sprinkle Parmesan over bread. Broil until cheese is melted and bread is browned, about 2 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 5 minutes, then sprinkle with parsley and serve.