This Beef Daube Pot Pie deserves a prominent spot on your holiday menu.
Beef Daube Pot Pie
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- 1½ cups boiling water
- ½ cup dried porcini mushrooms
- 4 tablespoons canola oil, divided
- 2 cups chopped carrot
- 2 cups chopped onion
- 1½ cups chopped celery
- 3 cloves garlic, minced
- 3½ pounds boneless chuck roast, cut into 1-inch pieces
- 3½ teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper, divided
- 1½ cups beef stock
- 1½ cups dry red wine, such as Cabernet Sauvignon
- 3 tablespoons tomato paste
- 3 tablespoons brandy
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 4 bay leaves
- 3 tablespoons chopped parsley
- 1 tablespoon red wine vinegar
- 1½ sheets frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 teaspoon water
- In a medium bowl, combine 1 1/2 cups boiling water and mushrooms. Let stand until softened, about 30 minutes. Strain through a fine-mesh sieve, reserving liquid. Chop mushrooms, and set aside.
- Preheat oven to 300°.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrot, onion, and celery; cook until lightly browned, about 8 minutes. Add garlic; cook 1 minute. Remove from pan.
- Add remaining 2 tablespoons oil to pan. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Add one-third of beef to pan; cook until browned, about 5 minutes. Remove from pan with a slotted spoon. Repeat with remaining beef.
- Add mushrooms, mushroom liquid, carrot mixture, beef, beef stock, wine, tomato paste, brandy, thyme, rosemary, and bay leaves to Dutch oven; stir well. Cover, and bake until beef is very tender, about 2½ hours. Discard bay leaves. Stir in parsley, vinegar, 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from oven.
- Preheat oven to 425°.
- Place 6 (1½ cup) oven-proof soup bowls on a large rimmed baking sheet. Spoon stew into bowls, leaving ½-inch space from the top. On a lightly floured surface, unfold puff pastry; cut 6 squares. In a small bowl, whisk together egg and 1 teaspoon water. Brush edges of bowls with egg mixture. Place pastry over hot stew. Cut an “X” in the top of pastry. Brush pastry with egg mixture. Sprinkle with remaining ½ teaspoon salt.
- Bake until pastry is puffed and golden brown, about 10 minutes.
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