Beef and Mushroom Pot Pie Recipe
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Ingredients
- 12 ounces fresh or frozen green beans
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 1 pound stewing beef
- 3 tablespoons vegetable oil, divided
- 1 cup coarsely chopped yellow onion (approximately 1/2 medium onion)
- 2 stalks celery, chopped
- 1 cup julienned carrots
- 1/2 cup red wine
- 1 (10.75-ounce) can beefy mushroom soup
- 1 (8-ounce) can diced tomatoes with sauce, drained
- 1 (8-ounce) package fresh mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 teaspoon water
- 1/4 cup shredded Parmesan cheese
- In a microwave-proof dish, microwave green beans on HIGH for 2 minutes until just barely tender. Set aside.
- Combine flour, garlic powder, seasoned salt, and black pepper. Toss with beef to coat.
- In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add beef; cook and stir for approximately 5 minutes until beef is browned. Remove beef from pan and set aside.
- Add remaining 1 tablespoon oil to Dutch oven. Saute onion, celery, and carrots in oil until tender. Add red wine, scraping up caramelized bits from bottom of pan.
- Add beefy mushroom soup and tomatoes. Return beef to pan. Cover with lid, reduce heat, and simmer for 1 hour. Add mushrooms, green beans, and Italian seasoning, and continue to simmer for 15 minutes.
- Preheat oven to 350 degrees F.
- While beef mixture is simmering, roll out puff pastry on a floured surface. Cut out 4 circles, slightly smaller than the diameter of the baking dishes you plan to use. Place on a lightly greased baking sheet and brush with beaten egg. Bake for approximately 7 to 10 minutes until pastry is puffed, but not brown.
- Divide beef mixture among 4 (2-cup) baking dishes. Top with puff-pastry rounds and sprinkle with Parmesan cheese. Bake for approximately 10 minutes until beef mixture is hot and bubbly and pastry is golden brown.
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