Modern Beef Pot Pie
“One-Pan Wonders” is a new cookbook by Cook’s Country that has become a weeknight go-to at my house. I view this as a perfect bridge between easy turkey sandwich night and stepped up “project meals” on the weekends. This is a cookbook for busy people that still want to cook good food and eat well. One-pan meals doesn’t mean “dump and stir” with poor results as one often sees with recipes that promise ease. True to America’s Test Kitchen, the recipes are tested, tested, and retested. Whether you are looking for a fuss-free spaghetti and meatball dish or a beef stew to serve 12 to 14 people, this book will not disappoint.
I have cooked and posted several photos from this book on my Instagram, Facebook, and Twitter. The one post that has received the most feedback is the Modern Beef Pot Pie. People have made this recipe and sent pictures of their results. This is such a beautiful, fun, and easy dish. Instead of a pie crust topping, “One-Pan Wonders” simply uses sliced baguette. The bottom of the baguette soaks up all of the delicious meaty juices while the top crisps under the broiler. Below is the recipe. Happy cooking!
Modern Beef Pot Pie
Recipe from “One-Pan Wonders” by Cook’s Country. Published by the Editors at America’s Test Kitchen, 2017
Serves 4 to 6 / Total time: 2 hours
2 lbs boneless beef chuck-eye, pulled apart at seams, trimmed, and cut into 3/4″ pieces
Salt and pepper
3 tbsp. vegetable oil
4 carrots, peeled and cut into 1/2″ pieces
8 oz fresh cremini mushrooms, trimmed and quartered
1 onion, finely chopped
2 tbsp. tomato paste
4 garlic cloves, minced
3 tbsp. all-purpose flour
1/2 cup red wine
2 1/2 cups beef broth
1 cup frozen peas
1 18-inch baguette, sliced 1/2 inch thick, set aside and eaten by the cook
1 oz Parmesan cheese, grated (1/2 cup)
2 tbsp. fresh minced parsley
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tbsp. oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 7 to 10 minutes. Transfer cooked beef to a bowl.
- Add carrots, mushrooms, and onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in wine and cook unil almost completely evaporated, about 2 minutes. Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer, then stir in browned beef and any accumulated juices. Cover with pan’s lid or aluminum foil, transfer skillet to oven, and cook until beef is tender, about 1 hour, stirring once halfway through cooking. (Filling can be refrigerated up to one day prior, return to simmer and add broth to loosen sauce if necessary).
- Remove skillet from oven (skillet handle will be hot). Adjust oven rack 8″ from broiler element and heat broiler. Stir peas into beef mixture and season with salt and pepper to taste.
- Brush bread with remaining 2 tbsp. oil, season with salt and pepper, and shingle slices around edge of skillet, leaving center open. Sprinkle Parmesan over bread. Broil until cheese is melted and bread is browned, about 2 minutes. Remove skillet from oven (handle will still be hot). Let cool 5 minutes, sprinkle with fresh parsley, and serve.