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Beef Pot Pie


1 lb beef stew meat
2 Tbsp oil
1 large onion chopped
4 clove garlic minced
1 1/2 Tbsp tomato paste
1 1/4 c guinness stout beer
1 c beef broth
1 knorr beef bouillon
2 Tbsp worcestershire sauce
2 sprig(s) fresh thyme
2 Tbsp cornstarch
1/4 c water
3 large potatoes peeled and diced
2 large carrots diced
2 puff pastry sheets (1 pkg)
1 large egg
1 Tbsp water

1- Pat meat dry. Add oil to Dutch oven. Sear the meat on all sides. Remove to plate. Deglaze the pan with 1/4 cup beer. Add the onions and garlic. Cook until beer has mostly evaporated. Stir in the tomato paste. Add the beer, broth, worcestershire and bouillon.
2- Add the beef back to the pan. Throw in the sprigs of thyme Bring to a boil. Reduce to a simmer and simmer 1 to 1 1/2 hours. Until meat is tender. Remove the sprigs of thyme
3- Meanwhile cook the carrots and potatoes in boiling salted water. Drain and set aside.
4- In a pie pan roll out 1 sheet of puff pastry and press into pan. Preheat oven 425 degrees. Place the pie pan in oven and bake just until the bottom crusts starts to brown a bit.
5- Remove from oven and pour the potatoes and carrots into it.
6- Mix the cornstarch and water together and thicken the beef broth a bit. Pour it into the pie shell.
7- Place the other puff pastry sheet on top of pie. Cut any excess off the sides. Mix the egg and water and brush over the top.
8- Bake for 25 to 30 minutes until dough is nicely browned.