Beef Pot Pie

Beef Pot Pie

1 onion, finely chopped
Salt and pepper
4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
3 Tablespoons olive oil or avocado oil, divided
2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces

  • First step is Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
  • And then, Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
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