Beef Stew Pot Pie

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef stew meat
• 1 large yellow onion
• 3 cloves garlic
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 large Russet potatoes
• 3 medium carrots
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 sheet frozen puff pastry
• 1 large egg (for egg wash)

Instructions

1. In a large Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides; remove and set aside.
2. Reduce heat to medium, add diced onion, and cook until softened (5-7 minutes). Stir in minced garlic and cook for an additional minute.
3. Mix in flour, tomato paste, thyme, pepper, and salt; cook while stirring for 2 minutes.
4. Gradually whisk in beef broth and Worcestershire sauce; bring to a simmer.
5. Return beef to the pot with potatoes, carrots, and bay leaf. Cover and simmer on low for about 90 minutes until tender.
6. Remove bay leaf; stir in corn and peas; cook for another 5 minutes until heated through.
7. Preheat oven to 400°F (200°C) and transfer stew to a 9x13 inch baking dish.
8. Cover with puff pastry, seal edges, cut slits for steam release, and brush with egg wash.
9. Bake for 25-30 minutes until golden brown. Allow to rest for 10 minutes before serving.

Notes