2 tablespoons olive oil
1 tablespoon all-purpose flour
3 pounds chuck steak, cubed
One yellow onion, diced
Three stalks celery, diced
Two large carrots, diced
20 ounces button mushrooms, sliced
Two cloves garlic, minced
2 teaspoons rosemary, diced
1 teaspoon thyme (fresh or dried)
1 teaspoon paprika
Salt and pepper, to taste
1/4 cup all-purpose flour
1/4 cup red wine
2 cups beef stock
Two sheets frozen puff pastry, thawed
One egg, beaten
Add the olive oil to a large, heavy-bottomed pot, and place over medium-high heat.
Add the beef to the pot and cover it with the flour, stirring to mix thoroughly. Cook until browned on all sides, turning the meat occasionally.
Remove the beef from the pot, and set aside. To the same pot, add the onion, celery and carrots. Cook 5 to 10 minutes, until vegetables start to soften.
Add the mushrooms, garlic, rosemary, thyme, paprika, salt and pepper, and cook for an additional 5 minutes until fragrant.
Return the beef to the pot and add the red wine, scraping all of the food from the bottom.
Cook for 1 minute before adding the stock and reducing the heat to medium-low. Cover the pot and simmer at least 90 minutes, or until the meat is tender.
Remove the lid to allow the stew to thicken even more, and simmer an additional 30 minutes.
Heat the oven to 375 F.
On a lightly floured surface, roll out the puff pastry. Cut into circles large enough to line the bottom of the pie dish, with about 1/4 inch extra.
Carefully transfer the stew mixture into the pie dish on top of the pastry dough, and top with another circle of pastry dough.
Fold the extra crust over the top, and press the edges together with your fingers or a fork.
Prick some holes in the pastry lid to allow steam to escape, and brush the entire top of the pot pie with an egg wash.
Bake the pot pie until golden brown on top, about 25 to 30 minutes. Allow to cool at least 5 minutes before serving.
