Beef Daube Pot Pie

Pot pies are pure comfort food. Here's another twist on this down home dish.

1 1/2 cups boiling water

1/2 cup dried porcini mushrooms

4 tablespoons canola oil, divided

2 cups chopped carrot

2 cups chopped onion

1 1/2 cups chopped celery

3 colves garlic, minced

3 1/2 pounds boneless chuck roast, cut into 1-inch pieces

1 1/2 teaspoons ground black pepper, divided

1 1/2 cups beef stock

1 1/2 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 tabespoon red wine vinegar

1 1/2 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 1/3 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 stock, wine, tomato paste, brandy, thyme rosemary, and bay leaves to Dutch oven; stir well. Cover, and bake until beef is very tender, about 2 1/2 hours. Discard bay leaves. Stir in parsley, vinegar, 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Remove from oven.

Preheat oven to 425℉.

Place 6 (1 1/2 cup) oven-proof soup bowls on a large rimmed baking sheet. Spoon stew into bowls, leaving 1/2-inch space from the top. On a lightly floured surface, unfold puff pastry, cut into 6 squares. In a small bowl, whisk together egg and 1 teaspoon water. Brush edges on 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 1/2 teaspoon salt.

Bake until pastry is puffed and golden brown, about 10 minutes.

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Enjoy!!!

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